Name: Crispy Lentil and Quinoa Bowl with Roasted Vegetables and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked Brown Lentils; 0.33 cup cooked Quinoa; 100 grams Organic Tempeh; 2 tablespoons Nutritional Yeast; 1.25 cups Broccoli Florets; 1 teaspoon Tahini

Nutrition

Per serving

495 calories

Protein: 44g; 33% of calories
Carbs: 58g; 43% of calories
Fat: 15g; 25% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Crumble the tempeh into small pieces and mix it with the cooked lentils, nutritional yeast, and your choice of dry spices like garlic powder and cumin.
Spread the lentil and tempeh mixture on one side of the baking sheet, and place the broccoli florets on the other side.
Roast in the oven for 15-20 minutes, stirring halfway through, until the lentils and tempeh are crispy and the broccoli is tender-crisp.
In a small bowl, whisk the tahini with a splash of warm water and lemon juice until smooth and pourable.
Assemble your bowl by layering the cooked quinoa, roasted broccoli, and the crispy lentil-tempeh mixture, then drizzle the tahini sauce over the top before serving.

Nutrition

Ingredients

Instructions

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