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

Savor a vibrant bowl filled with hearty black beans, protein-rich tofu, and nutty quinoa, accented by roasted corn and fresh red bell pepper. Dressed in a zesty cilantro-lime dressing and a hint of olive oil, this dish delivers a burst of flavor and texture in every bite, making it a nourishing and colorful meal option.

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NUTRITION

579kcal
Protein
31.9g
Fat
13.4g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

125 grams Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Corn

1/4 cup Red Bell Pepper

1/4 cup Red Onion

1/4 cup Cilantro

2 tbsp Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Spread corn kernels on a baking tray, drizzle with a tiny bit of olive oil, and roast for about 10-12 minutes until lightly charred.

  • 2

    While the corn roasts, press the tofu lightly with paper towels and cut it into small cubes.

  • 3

    In a medium saucepan, gently warm the black beans over low heat.

  • 4

    Prepare the quinoa as per package instructions if it isn’t pre-cooked.

  • 5

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

  • 6

    Drizzle in the lime juice and the remaining olive oil, then season with salt and pepper to taste.

  • 7

    Toss all ingredients gently to mix well and let the flavors meld for a few minutes before serving.

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

Savor a vibrant bowl filled with hearty black beans, protein-rich tofu, and nutty quinoa, accented by roasted corn and fresh red bell pepper. Dressed in a zesty cilantro-lime dressing and a hint of olive oil, this dish delivers a burst of flavor and texture in every bite, making it a nourishing and colorful meal option.

NUTRITION

579kcal
Protein
31.9g
Fat
13.4g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

125 grams Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Corn

1/4 cup Red Bell Pepper

1/4 cup Red Onion

1/4 cup Cilantro

2 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Spread corn kernels on a baking tray, drizzle with a tiny bit of olive oil, and roast for about 10-12 minutes until lightly charred.

  • 2

    While the corn roasts, press the tofu lightly with paper towels and cut it into small cubes.

  • 3

    In a medium saucepan, gently warm the black beans over low heat.

  • 4

    Prepare the quinoa as per package instructions if it isn’t pre-cooked.

  • 5

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

  • 6

    Drizzle in the lime juice and the remaining olive oil, then season with salt and pepper to taste.

  • 7

    Toss all ingredients gently to mix well and let the flavors meld for a few minutes before serving.