Name: Lentil and Vegetable Protein Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz Extra-firm tofu; 0.75 cup Cooked brown lentils; 1 cup Broccoli florets; 1 cup Fresh baby spinach; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp hearts; 0.25 tbsp Tahini; 1 tbsp Lemon juice; 0.5 tsp Avocado oil; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

517 calories

Protein: 45g; 31% of calories
Carbs: 60g; 42% of calories
Fat: 17g; 27% of calories

Instructions

Prep 10 min · Cook 10 min

Press the extra-firm tofu with a paper towel to remove excess moisture, then cut into 1-inch cubes.
Place broccoli florets in a steamer basket over boiling water and steam for 4 minutes until vibrant green and tender-crisp.
Heat avocado oil in a non-stick skillet over medium-high heat and add tofu cubes, dusting them with garlic powder, sea salt, and black pepper.
Sear the tofu for 6-8 minutes, turning occasionally until the edges are golden and crispy.
Stir in the cooked lentils and baby spinach, cooking for 1-2 minutes until the spinach is just wilted and the lentils are heated through.
In a small bowl, whisk together tahini, lemon juice, and nutritional yeast with a splash of water to create a smooth sauce.
Transfer the lentil and vegetable mixture to a bowl, drizzle with the tahini sauce, and garnish with hemp hearts.

Nutrition

Ingredients

Instructions

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