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

Savor a vibrant bowl that balances hearty black beans with fluffy quinoa and tender roasted sweet potato, all crowned with perfectly poached eggs. Infused with a kick of chili powder and finished with a fresh squeeze of lime and herbs, this dish delivers a rustic, satisfying meal bursting with layers of flavor and texture.

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NUTRITION

567kcal
Protein
33g
Fat
12.8g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato

2 Poached Eggs

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss with a drizzle of olive oil (optional), chili powder, salt, and pepper, then spread out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat the black beans in a small pot over low heat. Season lightly with salt, pepper, and a dash of chili powder if desired.

  • 4

    Prepare the quinoa as per package instructions until fluffy and set aside.

  • 5

    Poach the eggs by bringing a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack in the eggs one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Assemble the bowl by layering the quinoa at the base, then the heated black beans, and the roasted sweet potato.

  • 7

    Top the bowl with the poached eggs and drizzle with fresh lime juice. Garnish with chopped cilantro and a light sprinkle of salt and pepper. Serve immediately.

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

Savor a vibrant bowl that balances hearty black beans with fluffy quinoa and tender roasted sweet potato, all crowned with perfectly poached eggs. Infused with a kick of chili powder and finished with a fresh squeeze of lime and herbs, this dish delivers a rustic, satisfying meal bursting with layers of flavor and texture.

NUTRITION

567kcal
Protein
33g
Fat
12.8g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

1/2 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato

2 Poached Eggs

1 tbsp Lime Juice

1 tbsp Cilantro (chopped)

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss with a drizzle of olive oil (optional), chili powder, salt, and pepper, then spread out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat the black beans in a small pot over low heat. Season lightly with salt, pepper, and a dash of chili powder if desired.

  • 4

    Prepare the quinoa as per package instructions until fluffy and set aside.

  • 5

    Poach the eggs by bringing a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack in the eggs one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

  • 6

    Assemble the bowl by layering the quinoa at the base, then the heated black beans, and the roasted sweet potato.

  • 7

    Top the bowl with the poached eggs and drizzle with fresh lime juice. Garnish with chopped cilantro and a light sprinkle of salt and pepper. Serve immediately.