Black Bean and Avocado Power Salad with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Avocado Power Salad with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Black Bean and Avocado Power Salad with Roasted Potatoes

Enjoy a vibrant power salad that marries creamy silken tofu, hearty black beans, and crisp roasted baby potatoes with a hint of avocado cream and a bright squeeze of lemon. This dish offers a refreshing and balanced medley of textures and flavors perfect for a nutritious midday meal.

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NUTRITION

421kcal
Protein
48.1g
Fat
14.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

500g Silken Tofu

82g Cooked Black Beans

30g Roasted Baby Potatoes

15g Avocado

10g Fresh Lemon Juice

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PREPARATION

  • 1

    Drain the silken tofu gently and cut it into cubes. Place the tofu on a paper towel to remove excess moisture.

  • 2

    Rinse and drain the cooked black beans if using canned, then measure out 82 grams.

  • 3

    Roast the baby potatoes: Preheat the oven to 400°F. Toss the baby potatoes (30g portion) lightly in a small amount of olive oil, salt, and pepper, and roast them on a baking sheet for about 20 minutes or until tender and lightly crisped.

  • 4

    Dice the avocado finely (15g) and set aside.

  • 5

    In a mixing bowl, combine the tofu cubes, black beans, roasted potatoes, and avocado.

  • 6

    Drizzle fresh lemon juice (10g) over the salad to brighten the flavors. Optionally, season with a pinch of salt and pepper.

  • 7

    Gently toss the salad to mix all ingredients without breaking up the tofu.

  • 8

    Serve immediately for a refreshing power-packed lunch.

Black Bean and Avocado Power Salad with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Avocado Power Salad with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Black Bean and Avocado Power Salad with Roasted Potatoes

Enjoy a vibrant power salad that marries creamy silken tofu, hearty black beans, and crisp roasted baby potatoes with a hint of avocado cream and a bright squeeze of lemon. This dish offers a refreshing and balanced medley of textures and flavors perfect for a nutritious midday meal.

NUTRITION

421kcal
Protein
48.1g
Fat
14.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

500g Silken Tofu

82g Cooked Black Beans

30g Roasted Baby Potatoes

15g Avocado

10g Fresh Lemon Juice

PREPARATION

  • 1

    Drain the silken tofu gently and cut it into cubes. Place the tofu on a paper towel to remove excess moisture.

  • 2

    Rinse and drain the cooked black beans if using canned, then measure out 82 grams.

  • 3

    Roast the baby potatoes: Preheat the oven to 400°F. Toss the baby potatoes (30g portion) lightly in a small amount of olive oil, salt, and pepper, and roast them on a baking sheet for about 20 minutes or until tender and lightly crisped.

  • 4

    Dice the avocado finely (15g) and set aside.

  • 5

    In a mixing bowl, combine the tofu cubes, black beans, roasted potatoes, and avocado.

  • 6

    Drizzle fresh lemon juice (10g) over the salad to brighten the flavors. Optionally, season with a pinch of salt and pepper.

  • 7

    Gently toss the salad to mix all ingredients without breaking up the tofu.

  • 8

    Serve immediately for a refreshing power-packed lunch.