Name: High-Protein Quinoa and Lentil Power Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7.5 oz extra firm tofu; 0.13 cup dry green lentils; 0.5 tbsp dry quinoa; 2 cup broccoli florets; 0.25 tsp olive oil; 2 tbsp nutritional yeast; 0.5 tbsp hemp seeds; 1 cup chopped kale; 1 tbsp lemon juice; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Nutrition

Per serving

569 calories

Protein: 53g; 34% of calories
Carbs: 50g; 33% of calories
Fat: 23g; 33% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Rinse the dry lentils and quinoa thoroughly in a fine-mesh sieve under cold water.
Place lentils and quinoa in a small pot with 1.5 cups of water, bring to a boil, then simmer for 15 minutes until tender.
Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.
Toss the tofu cubes and broccoli florets with olive oil, ground turmeric, sea salt, and black pepper on the prepared baking sheet.
Roast the tofu and broccoli in the oven for 20 minutes, flipping halfway through, until the edges are golden and crisp.
Place the chopped kale in a large bowl and massage with lemon juice and minced garlic until the leaves soften.
Drain any excess water from the cooked lentils and quinoa, then fold them into the kale.
Top the bowl with the roasted tofu and broccoli, then sprinkle with nutritional yeast and hemp seeds before serving.

Nutrition

Ingredients

Instructions

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