Spicy Black Bean Quinoa Bowl with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potatoes

Enjoy a vibrant and hearty bowl featuring fluffy quinoa, protein-packed black beans, and tender roasted sweet potatoes accented with red bell pepper and creamy avocado. Finished with a zesty lime and Greek yogurt drizzle, this bowl delivers a delightful mix of textures and a punch of spice for a satisfying meal.

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NUTRITION

625kcal
Protein
33.3g
Fat
13.7g
Carbs
96.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup Black Beans

1 medium Sweet Potato

1/2 cup chopped Red Bell Pepper

1/4 whole Avocado

1/3 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Chipotle Powder

1/4 tsp Ground Cumin

1 tbsp Lime Juice

Salt, a pinch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into cubes. Toss with olive oil, chipotle powder, ground cumin, and a pinch of salt.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Rinse and drain the black beans, and chop the red bell pepper and avocado.

  • 6

    In a bowl, combine the cooked quinoa, black beans, roasted sweet potatoes, chopped red bell pepper, and avocado.

  • 7

    Drizzle with lime juice and gently stir in the non-fat Greek yogurt.

  • 8

    Taste and adjust seasoning with extra salt or chipotle powder if desired before serving.

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potatoes

Enjoy a vibrant and hearty bowl featuring fluffy quinoa, protein-packed black beans, and tender roasted sweet potatoes accented with red bell pepper and creamy avocado. Finished with a zesty lime and Greek yogurt drizzle, this bowl delivers a delightful mix of textures and a punch of spice for a satisfying meal.

NUTRITION

625kcal
Protein
33.3g
Fat
13.7g
Carbs
96.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup Black Beans

1 medium Sweet Potato

1/2 cup chopped Red Bell Pepper

1/4 whole Avocado

1/3 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Chipotle Powder

1/4 tsp Ground Cumin

1 tbsp Lime Juice

Salt, a pinch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into cubes. Toss with olive oil, chipotle powder, ground cumin, and a pinch of salt.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Rinse and drain the black beans, and chop the red bell pepper and avocado.

  • 6

    In a bowl, combine the cooked quinoa, black beans, roasted sweet potatoes, chopped red bell pepper, and avocado.

  • 7

    Drizzle with lime juice and gently stir in the non-fat Greek yogurt.

  • 8

    Taste and adjust seasoning with extra salt or chipotle powder if desired before serving.