Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A hearty and vibrant bowl featuring warm roasted sweet potato, protein-packed black beans, fluffy quinoa, and extra-firm tofu all tossed in a zesty chili-lime dressing. This dish delivers a satisfying twist on plant-based comfort food with a spicy kick and a delightful burst of freshness.

Try 7 days free, then $12.99 / mo.

NUTRITION

577kcal
Protein
35.1g
Fat
10.2g
Carbs
91.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

1/2 cup Cooked Quinoa

1 medium Roasted Sweet Potato

5 ounces Extra Firm Tofu

1/2 tsp Chili Powder

1/2 tsp Garlic Powder

1 tbsp Lime Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1-inch cubes, toss with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 2

    Roast the sweet potato cubes for 25-30 minutes, stirring halfway through until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, drain and rinse the black beans. In a medium saucepan, gently heat the black beans with a sprinkle of chili powder and garlic powder to infuse flavor.

  • 4

    If not already cooked, prepare quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    Cube the extra firm tofu and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides. Season lightly with salt and pepper.

  • 6

    In a serving bowl, layer the quinoa as the base, then top with seasoned black beans, roasted sweet potato, and seared tofu.

  • 7

    Drizzle lime juice on top, adjust salt and pepper as needed, and serve warm.

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A hearty and vibrant bowl featuring warm roasted sweet potato, protein-packed black beans, fluffy quinoa, and extra-firm tofu all tossed in a zesty chili-lime dressing. This dish delivers a satisfying twist on plant-based comfort food with a spicy kick and a delightful burst of freshness.

NUTRITION

577kcal
Protein
35.1g
Fat
10.2g
Carbs
91.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Black Beans

1/2 cup Cooked Quinoa

1 medium Roasted Sweet Potato

5 ounces Extra Firm Tofu

1/2 tsp Chili Powder

1/2 tsp Garlic Powder

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1-inch cubes, toss with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet.

  • 2

    Roast the sweet potato cubes for 25-30 minutes, stirring halfway through until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, drain and rinse the black beans. In a medium saucepan, gently heat the black beans with a sprinkle of chili powder and garlic powder to infuse flavor.

  • 4

    If not already cooked, prepare quinoa according to package instructions. Once cooked, fluff with a fork.

  • 5

    Cube the extra firm tofu and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides. Season lightly with salt and pepper.

  • 6

    In a serving bowl, layer the quinoa as the base, then top with seasoned black beans, roasted sweet potato, and seared tofu.

  • 7

    Drizzle lime juice on top, adjust salt and pepper as needed, and serve warm.