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

A vibrant bowl celebrating the flavors of Latin cuisine, featuring tender grilled shrimp, hearty black beans, nutty quinoa, and sweet roasted corn drizzled with a zesty cilantro-lime dressing. This satisfying bowl offers a perfect balance of protein, carbs, and a subtle kick of citrus freshness.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
37.2g
Fat
11.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (cooked)

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

4 oz Grilled Shrimp

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

2 tbsp Fresh Cilantro (chopped)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F if you plan to roast the corn. Toss the corn kernels with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 10-15 minutes until slightly charred and tender.

  • 2

    While the corn roasts, prepare the quinoa according to package directions and heat the black beans in a small pot with a pinch of salt and pepper.

  • 3

    Season the shrimp with salt and pepper and grill them over medium-high heat for about 2-3 minutes per side until pink and fully cooked.

  • 4

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

  • 5

    In a serving bowl, combine the warmed black beans, cooked quinoa, roasted corn, and grilled shrimp.

  • 6

    Drizzle the cilantro-lime dressing over the bowl and toss gently to ensure even distribution of flavors. Adjust salt and pepper as needed.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed bowl.

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

A vibrant bowl celebrating the flavors of Latin cuisine, featuring tender grilled shrimp, hearty black beans, nutty quinoa, and sweet roasted corn drizzled with a zesty cilantro-lime dressing. This satisfying bowl offers a perfect balance of protein, carbs, and a subtle kick of citrus freshness.

NUTRITION

479kcal
Protein
37.2g
Fat
11.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (cooked)

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

4 oz Grilled Shrimp

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

2 tbsp Fresh Cilantro (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F if you plan to roast the corn. Toss the corn kernels with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 10-15 minutes until slightly charred and tender.

  • 2

    While the corn roasts, prepare the quinoa according to package directions and heat the black beans in a small pot with a pinch of salt and pepper.

  • 3

    Season the shrimp with salt and pepper and grill them over medium-high heat for about 2-3 minutes per side until pink and fully cooked.

  • 4

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

  • 5

    In a serving bowl, combine the warmed black beans, cooked quinoa, roasted corn, and grilled shrimp.

  • 6

    Drizzle the cilantro-lime dressing over the bowl and toss gently to ensure even distribution of flavors. Adjust salt and pepper as needed.

  • 7

    Serve immediately and enjoy your nutritious, protein-packed bowl.