Cilantro-Lime Black Bean Bowl with Roasted Corn and Tofu

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 and Tofu

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn and Tofu

Enjoy a vibrant bowl featuring hearty black beans, sweet roasted corn, and savory extra-firm tofu, all tossed in a zesty cilantro-lime dressing. This nutrient-packed bowl delivers a satisfying blend of textures and flavors with a perfect balance of protein, fiber, and bright citrus notes.

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NUTRITION

554kcal
Protein
32.3g
Fat
13.2g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans (170g)

1 cup roasted corn kernels (154g)

4 ounces extra-firm tofu (113g)

1/2 cup chopped red bell pepper (75g)

1/4 cup chopped red onion (40g)

1/4 cup chopped fresh cilantro (4g)

Juice from 1 lime (30g)

1 teaspoon olive oil (4.5g)

1/2 teaspoon ground cumin (1.5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread corn kernels on a baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and pepper. Roast in the oven for about 15 minutes or until slightly charred, stirring halfway through.

  • 2

    While the corn roasts, press the tofu to remove excess moisture, then cut it into cubes. In a non-stick skillet over medium heat, add the remaining olive oil and sauté the tofu cubes seasoned with a pinch of salt, pepper, and half the ground cumin until all sides are golden, about 6-8 minutes.

  • 3

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

  • 4

    Squeeze in the juice of one lime and sprinkle the remaining cumin over the mixture. Toss gently to combine, adjusting salt and pepper to taste.

  • 5

    Serve warm as a hearty main dish or a filling side. Enjoy the refreshing mix of flavors and textures in this balanced, protein-packed bowl.

Cilantro-Lime Black Bean Bowl with Roasted Corn and Tofu

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 and Tofu

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Black Bean Bowl with Roasted Corn and Tofu

Enjoy a vibrant bowl featuring hearty black beans, sweet roasted corn, and savory extra-firm tofu, all tossed in a zesty cilantro-lime dressing. This nutrient-packed bowl delivers a satisfying blend of textures and flavors with a perfect balance of protein, fiber, and bright citrus notes.

NUTRITION

554kcal
Protein
32.3g
Fat
13.2g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans (170g)

1 cup roasted corn kernels (154g)

4 ounces extra-firm tofu (113g)

1/2 cup chopped red bell pepper (75g)

1/4 cup chopped red onion (40g)

1/4 cup chopped fresh cilantro (4g)

Juice from 1 lime (30g)

1 teaspoon olive oil (4.5g)

1/2 teaspoon ground cumin (1.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread corn kernels on a baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and pepper. Roast in the oven for about 15 minutes or until slightly charred, stirring halfway through.

  • 2

    While the corn roasts, press the tofu to remove excess moisture, then cut it into cubes. In a non-stick skillet over medium heat, add the remaining olive oil and sauté the tofu cubes seasoned with a pinch of salt, pepper, and half the ground cumin until all sides are golden, about 6-8 minutes.

  • 3

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

  • 4

    Squeeze in the juice of one lime and sprinkle the remaining cumin over the mixture. Toss gently to combine, adjusting salt and pepper to taste.

  • 5

    Serve warm as a hearty main dish or a filling side. Enjoy the refreshing mix of flavors and textures in this balanced, protein-packed bowl.