Cilantro-Lime Black Bean Bowl with Roasted Corn

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

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

A vibrant and satisfying bowl featuring creamy black beans, roasted sweet corn, and protein-packed tofu tossed with a tangy cilantro-lime dressing. This colorful bowl is accented with red bell pepper and red onion for added crunch and flavor, making it a perfect wholesome meal that delights the senses.

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NUTRITION

567kcal
Protein
32.8g
Fat
10.7g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Black Beans

3 ounces Extra Firm Tofu

1/3 cup Cooked Quinoa

1/2 cup Roasted Corn

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup chopped Fresh Cilantro

2 tablespoons Lime Juice

1/4 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the corn kernels on a baking sheet, drizzle lightly with a small amount of olive oil, and roast for about 10-12 minutes until slightly charred.

  • 2

    While the corn roasts, press the tofu to remove excess moisture and cut it into cubes. Optionally, season with a pinch of salt and pepper.

  • 3

    In a non-stick skillet over medium heat, sauté the tofu cubes for about 5-7 minutes until golden and slightly crisp on the edges.

  • 4

    In a large bowl, combine the cooked black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 5

    Add the sautéed tofu to the bowl. In a small bowl, whisk together lime juice, chopped cilantro, and the remaining olive oil to create a citrusy dressing.

  • 6

    Pour the dressing over the bowl and toss gently to combine all the flavors. Serve warm or at room temperature.

Cilantro-Lime Black Bean Bowl with Roasted Corn

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

Cilantro-Lime Black Bean Bowl with Roasted Corn

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn

A vibrant and satisfying bowl featuring creamy black beans, roasted sweet corn, and protein-packed tofu tossed with a tangy cilantro-lime dressing. This colorful bowl is accented with red bell pepper and red onion for added crunch and flavor, making it a perfect wholesome meal that delights the senses.

NUTRITION

567kcal
Protein
32.8g
Fat
10.7g
Carbs
78.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Black Beans

3 ounces Extra Firm Tofu

1/3 cup Cooked Quinoa

1/2 cup Roasted Corn

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1/4 cup chopped Fresh Cilantro

2 tablespoons Lime Juice

1/4 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the corn kernels on a baking sheet, drizzle lightly with a small amount of olive oil, and roast for about 10-12 minutes until slightly charred.

  • 2

    While the corn roasts, press the tofu to remove excess moisture and cut it into cubes. Optionally, season with a pinch of salt and pepper.

  • 3

    In a non-stick skillet over medium heat, sauté the tofu cubes for about 5-7 minutes until golden and slightly crisp on the edges.

  • 4

    In a large bowl, combine the cooked black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 5

    Add the sautéed tofu to the bowl. In a small bowl, whisk together lime juice, chopped cilantro, and the remaining olive oil to create a citrusy dressing.

  • 6

    Pour the dressing over the bowl and toss gently to combine all the flavors. Serve warm or at room temperature.