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

Enjoy a vibrant bowl featuring hearty black beans and roasted corn, paired with fluffy quinoa and finished with a refreshing dollop of creamy nonfat Greek yogurt. This dish bursts with zesty lime and fresh cilantro, offering a satisfying blend of textures and bright flavors in every bite.

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NUTRITION

575kcal
Protein
35.0g
Fat
5.2g
Carbs
107.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans (172g)

1 cup Roasted Corn Kernels (154g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup chopped Red Bell Pepper (75g)

2 tbsp Red Onion, finely chopped (20g)

1/4 cup Fresh Cilantro, chopped (4g)

Juice of 1 Lime

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if your corn kernels are not pre-roasted. Spread corn kernels on a baking sheet with a light spray of cooking oil, and roast for 10-12 minutes until slightly charred, stirring halfway.

  • 2

    Meanwhile, rinse and drain the canned black beans, and gently heat them in a small saucepan with a pinch of salt and pepper over low heat.

  • 3

    Prepare the quinoa according to the package instructions if not already cooked, then measure out 1/2 cup.

  • 4

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

  • 5

    Drizzle the mixture with the juice of one lime and gently fold in the fresh cilantro. Season with additional salt and pepper to taste.

  • 6

    Top the bowl with a 1/2 cup dollop of nonfat Greek yogurt. 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

Enjoy a vibrant bowl featuring hearty black beans and roasted corn, paired with fluffy quinoa and finished with a refreshing dollop of creamy nonfat Greek yogurt. This dish bursts with zesty lime and fresh cilantro, offering a satisfying blend of textures and bright flavors in every bite.

NUTRITION

575kcal
Protein
35.0g
Fat
5.2g
Carbs
107.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Black Beans (172g)

1 cup Roasted Corn Kernels (154g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup chopped Red Bell Pepper (75g)

2 tbsp Red Onion, finely chopped (20g)

1/4 cup Fresh Cilantro, chopped (4g)

Juice of 1 Lime

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if your corn kernels are not pre-roasted. Spread corn kernels on a baking sheet with a light spray of cooking oil, and roast for 10-12 minutes until slightly charred, stirring halfway.

  • 2

    Meanwhile, rinse and drain the canned black beans, and gently heat them in a small saucepan with a pinch of salt and pepper over low heat.

  • 3

    Prepare the quinoa according to the package instructions if not already cooked, then measure out 1/2 cup.

  • 4

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

  • 5

    Drizzle the mixture with the juice of one lime and gently fold in the fresh cilantro. Season with additional salt and pepper to taste.

  • 6

    Top the bowl with a 1/2 cup dollop of nonfat Greek yogurt. Serve warm or at room temperature.