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 bursting with the earthy sweetness of roasted corn, hearty black beans, fluffy quinoa, and perfectly grilled tofu. Finished with a zesty cilantro-lime dressing, this bowl is as satisfying as it is colorful, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

567kcal
Protein
33.7g
Fat
14.3g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

150g Grilled Extra-Firm Tofu

2 Tbsp Fresh Lime Juice

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Cilantro, Chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F. If using frozen corn, toss the corn kernels lightly with a pinch of salt and a drop of olive oil on a baking sheet and roast until lightly charred, about 10-12 minutes.

  • 2

    While the corn roasts, drain and rinse the black beans if using canned. Warm them slightly in a saucepan with a dash of salt and pepper.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    Press the tofu to remove excess moisture, then cut into cubes. Marinate the tofu with a bit of lime juice, salt, and pepper, and grill it in a non-stick pan until golden on all sides.

  • 5

    In a large bowl, combine the black beans, roasted corn, quinoa, and grilled tofu.

  • 6

    In a small bowl, whisk together the remaining lime juice, olive oil, and chopped cilantro to create a tangy dressing.

  • 7

    Drizzle the dressing over the bowl and gently toss to combine. Adjust seasoning with salt, pepper, or a pinch of cayenne if desired.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.

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 bursting with the earthy sweetness of roasted corn, hearty black beans, fluffy quinoa, and perfectly grilled tofu. Finished with a zesty cilantro-lime dressing, this bowl is as satisfying as it is colorful, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

567kcal
Protein
33.7g
Fat
14.3g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

1/2 cup Roasted Corn Kernels

1/2 cup Cooked Quinoa

150g Grilled Extra-Firm Tofu

2 Tbsp Fresh Lime Juice

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Cilantro, Chopped

PREPARATION

  • 1

    Preheat your oven to 400°F. If using frozen corn, toss the corn kernels lightly with a pinch of salt and a drop of olive oil on a baking sheet and roast until lightly charred, about 10-12 minutes.

  • 2

    While the corn roasts, drain and rinse the black beans if using canned. Warm them slightly in a saucepan with a dash of salt and pepper.

  • 3

    Prepare the quinoa according to package instructions if not already cooked.

  • 4

    Press the tofu to remove excess moisture, then cut into cubes. Marinate the tofu with a bit of lime juice, salt, and pepper, and grill it in a non-stick pan until golden on all sides.

  • 5

    In a large bowl, combine the black beans, roasted corn, quinoa, and grilled tofu.

  • 6

    In a small bowl, whisk together the remaining lime juice, olive oil, and chopped cilantro to create a tangy dressing.

  • 7

    Drizzle the dressing over the bowl and gently toss to combine. Adjust seasoning with salt, pepper, or a pinch of cayenne if desired.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.