YOUR SOLIN GENERATED RECIPE
Herb-Spiced Soy Granule Taco Bowl
A vibrant and hearty taco bowl featuring herb-spiced, rehydrated soy granules as the star, complemented by black beans, quinoa, and a medley of colorful vegetables. Each bite delivers layers of delicious flavor from smoky taco seasoning, fresh bell pepper, sweet corn, and a creamy hint of avocado, perfect for a balanced meal at any time of day.
INGREDIENTS
0.75 cup Soy Granules (approximately 50g dry)
0.25 cup Black Beans (approximately 60g, drained)
0.5 cup cooked Quinoa (approximately 90g)
0.25 cup cooked Corn (approximately 40g)
0.5 cup chopped Red Bell Pepper (approximately 75g)
0.25 piece diced Avocado (approximately 50g)
0.25 cup halved Cherry Tomatoes (approximately 40g)
1 teaspoon Taco Seasoning
1 teaspoon Olive Oil
PREPARATION
Rehydrate the soy granules by covering them with hot water and letting them sit for about 10 minutes. Drain any excess water.
In a pan, heat the olive oil over medium heat. Add the rehydrated soy granules and sprinkle with taco seasoning. Sauté for 3-4 minutes until fragrant.
Add the black beans and corn to the pan, stirring gently to combine and heat through. Cook for an additional 2 minutes.
In a serving bowl, layer the cooked quinoa as the base.
Top the quinoa with the seasoned soy granules, black beans, and corn mixture.
Add the chopped red bell pepper, halved cherry tomatoes, and diced avocado on top.
Garnish with extra taco seasoning or fresh herbs if desired, and serve warm.