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 featuring hearty black beans, roasted corn, crispy tofu, and quinoa tossed with fresh red bell pepper, red onion, and a zesty cilantro-lime dressing. Each bite brings a balance of smoky and tangy flavors, perfect for a nourishing meal any time of day.

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NUTRITION

551kcal
Protein
34.1g
Fat
15.3g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black Beans (cooked)

0.5 cup Roasted Corn Kernels

150 grams Extra Firm Tofu

0.5 cup Cooked Quinoa

0.5 cup Red Bell Pepper, diced

0.25 cup Red Onion, diced

2 tbsp Fresh Lime Juice

0.25 cup Fresh Cilantro, chopped

1 tsp Olive Oil

0.25 tsp Ground Cumin

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with olive oil, ground cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until lightly golden and crispy.

  • 2

    At the same time, prepare the roasted corn by drizzling a small amount of olive oil and seasoning with salt and pepper, then roast on a separate baking tray for 15 minutes or until tender and slightly charred.

  • 3

    In a large bowl, combine the black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 4

    Once the tofu is done, add it to the bowl. Drizzle with fresh lime juice and toss in the chopped cilantro.

  • 5

    Gently mix all ingredients ensuring the flavors meld. Adjust salt and pepper if necessary.

  • 6

    Serve warm or at room temperature for a nutritious, 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 featuring hearty black beans, roasted corn, crispy tofu, and quinoa tossed with fresh red bell pepper, red onion, and a zesty cilantro-lime dressing. Each bite brings a balance of smoky and tangy flavors, perfect for a nourishing meal any time of day.

NUTRITION

551kcal
Protein
34.1g
Fat
15.3g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black Beans (cooked)

0.5 cup Roasted Corn Kernels

150 grams Extra Firm Tofu

0.5 cup Cooked Quinoa

0.5 cup Red Bell Pepper, diced

0.25 cup Red Onion, diced

2 tbsp Fresh Lime Juice

0.25 cup Fresh Cilantro, chopped

1 tsp Olive Oil

0.25 tsp Ground Cumin

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with olive oil, ground cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until lightly golden and crispy.

  • 2

    At the same time, prepare the roasted corn by drizzling a small amount of olive oil and seasoning with salt and pepper, then roast on a separate baking tray for 15 minutes or until tender and slightly charred.

  • 3

    In a large bowl, combine the black beans, cooked quinoa, roasted corn, diced red bell pepper, and red onion.

  • 4

    Once the tofu is done, add it to the bowl. Drizzle with fresh lime juice and toss in the chopped cilantro.

  • 5

    Gently mix all ingredients ensuring the flavors meld. Adjust salt and pepper if necessary.

  • 6

    Serve warm or at room temperature for a nutritious, flavorful meal.