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

Enjoy a vibrant bowl packed with hearty quinoa, savory black beans, tender roasted sweet potato, and protein-rich tempeh, all tossed with crisp red bell pepper and red onion, then finished with a zesty lime dressing and warm spices. Each bite delivers a delightful balance of textures and a satisfying kick of spice.

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NUTRITION

544kcal
Protein
33.7g
Fat
12.7g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup Black Beans

1 small Roasted Sweet Potato

4 ounces Tempeh

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tablespoon Lime Juice

Spices (Cumin, Chili Powder, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a drizzle of olive oil, salt, pepper, and a pinch of chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Dice the red bell pepper and red onion. In a mixing bowl, combine the black beans with the diced vegetables along with a pinch of cumin, chili powder, and garlic powder.

  • 4

    Slice the tempeh into cubes. In a non-stick pan over medium heat, lightly sauté the tempeh until golden on all sides, about 5-7 minutes. Season with a little salt and pepper.

  • 5

    Combine the cooked quinoa, black bean mix, roasted sweet potato, and sautéed tempeh in a large bowl. Drizzle with lime juice and adjust spices to taste.

  • 6

    Mix gently to incorporate all ingredients and enjoy your Spicy Black Bean Quinoa Bowl either warm or at room temperature.

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

Enjoy a vibrant bowl packed with hearty quinoa, savory black beans, tender roasted sweet potato, and protein-rich tempeh, all tossed with crisp red bell pepper and red onion, then finished with a zesty lime dressing and warm spices. Each bite delivers a delightful balance of textures and a satisfying kick of spice.

NUTRITION

544kcal
Protein
33.7g
Fat
12.7g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup Black Beans

1 small Roasted Sweet Potato

4 ounces Tempeh

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1 tablespoon Lime Juice

Spices (Cumin, Chili Powder, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a drizzle of olive oil, salt, pepper, and a pinch of chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato roasts, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 3

    Dice the red bell pepper and red onion. In a mixing bowl, combine the black beans with the diced vegetables along with a pinch of cumin, chili powder, and garlic powder.

  • 4

    Slice the tempeh into cubes. In a non-stick pan over medium heat, lightly sauté the tempeh until golden on all sides, about 5-7 minutes. Season with a little salt and pepper.

  • 5

    Combine the cooked quinoa, black bean mix, roasted sweet potato, and sautéed tempeh in a large bowl. Drizzle with lime juice and adjust spices to taste.

  • 6

    Mix gently to incorporate all ingredients and enjoy your Spicy Black Bean Quinoa Bowl either warm or at room temperature.