Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A vibrant and hearty bowl featuring fluffy quinoa, protein-packed black beans, crispy roasted sweet potato cubes, and pan-seared tofu tossed in a fiery spice blend. Finished with a bright squeeze of lime and fresh cilantro, this dish is as satisfying as it is nutritious.

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NUTRITION

563kcal
Protein
33g
Fat
15.1g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup rinsed black beans (240g)

1/2 medium sweet potato (75g), cubed

150g extra firm tofu

1 tsp olive oil

1 tbsp lime juice

2 tbsp chopped cilantro

1 tsp chili powder

1 tsp cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with half of the olive oil, a pinch of salt, pepper, and a sprinkle of chili powder.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, heat the remaining olive oil in a non-stick skillet over medium heat. Press the tofu with a paper towel to remove excess moisture, then cut it into small cubes.

  • 4

    Season the tofu cubes with cumin, chili powder, salt, and pepper. Sauté them in the pan for about 5-7 minutes until golden on all sides.

  • 5

    Warm the black beans in a small pot or microwave, and season lightly with salt and pepper.

  • 6

    In a bowl, combine the cooked quinoa, seasoned black beans, and sautéed tofu. Gently fold in the roasted sweet potato cubes.

  • 7

    Drizzle with lime juice, sprinkle chopped cilantro, and adjust seasoning if needed before serving.

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A vibrant and hearty bowl featuring fluffy quinoa, protein-packed black beans, crispy roasted sweet potato cubes, and pan-seared tofu tossed in a fiery spice blend. Finished with a bright squeeze of lime and fresh cilantro, this dish is as satisfying as it is nutritious.

NUTRITION

563kcal
Protein
33g
Fat
15.1g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1 cup rinsed black beans (240g)

1/2 medium sweet potato (75g), cubed

150g extra firm tofu

1 tsp olive oil

1 tbsp lime juice

2 tbsp chopped cilantro

1 tsp chili powder

1 tsp cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with half of the olive oil, a pinch of salt, pepper, and a sprinkle of chili powder.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, heat the remaining olive oil in a non-stick skillet over medium heat. Press the tofu with a paper towel to remove excess moisture, then cut it into small cubes.

  • 4

    Season the tofu cubes with cumin, chili powder, salt, and pepper. Sauté them in the pan for about 5-7 minutes until golden on all sides.

  • 5

    Warm the black beans in a small pot or microwave, and season lightly with salt and pepper.

  • 6

    In a bowl, combine the cooked quinoa, seasoned black beans, and sautéed tofu. Gently fold in the roasted sweet potato cubes.

  • 7

    Drizzle with lime juice, sprinkle chopped cilantro, and adjust seasoning if needed before serving.