Name: Lentil and Vegetable Power Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.75 cup cooked brown lentils; 4 oz extra-firm tofu; 0.5 tbsp hemp seeds; 2 tbsp nutritional yeast; 2 cups fresh baby spinach; 1 cup broccoli florets; 0.25 tbsp tahini; 1 tbsp lemon juice; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Instructions

Prep 10 min · Cook 15 min

Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cube it into bite-sized pieces.
Season the tofu cubes evenly with garlic powder, sea salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the tofu for 8-10 minutes, turning occasionally until golden and crispy.
While tofu cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.
Gently warm the pre-cooked lentils in a small saucepan or microwave until heated through.
In a small jar or bowl, whisk together the tahini, lemon juice, and 1 tablespoon of warm water until the dressing is smooth and pourable.
Place the fresh baby spinach in a large serving bowl and top with the warm lentils, steamed broccoli, and crispy tofu.
Sprinkle the nutritional yeast and hemp seeds over the bowl for a nutty flavor and added protein.
Drizzle the lemon-tahini dressing over the entire bowl and toss gently to combine before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes