Smoky Black Bean Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Black Bean Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean Sweet Potato Bowl

Enjoy a vibrant bowl featuring tender roasted sweet potato cubes, hearty black beans, fluffy quinoa, and a perfectly cooked egg blend, all seasoned with smoked paprika and black pepper for a satisfying smoky flavor. This balanced meal brings a delicious fusion of textures and warmth, making it an ideal option for breakfast, lunch, or dinner.

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NUTRITION

538kcal
Protein
31.4g
Fat
8.4g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

1/2 cup cooked Quinoa

1 large Egg

1 Egg White

1 tsp Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into cubes.

  • 2

    Toss the sweet potato cubes with a teaspoon of smoked paprika, a pinch of salt, and a pinch of black pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, rinse and drain the black beans. Warm them in a small pot over medium heat with a splash of water and a pinch of smoked paprika, salt, and pepper.

  • 4

    Prepare the quinoa according to package directions, then measure out 1/2 cup of cooked quinoa.

  • 5

    In a small non-stick pan, scramble the whole egg and the egg white until just set.

  • 6

    Assemble your bowl by layering the cooked quinoa as the base. Top with roasted sweet potato cubes, warm black beans, and the scrambled eggs.

  • 7

    Finish with an extra light sprinkle of smoked paprika and black pepper for added flavor before serving.

Smoky Black Bean Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Black Bean Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean Sweet Potato Bowl

Enjoy a vibrant bowl featuring tender roasted sweet potato cubes, hearty black beans, fluffy quinoa, and a perfectly cooked egg blend, all seasoned with smoked paprika and black pepper for a satisfying smoky flavor. This balanced meal brings a delicious fusion of textures and warmth, making it an ideal option for breakfast, lunch, or dinner.

NUTRITION

538kcal
Protein
31.4g
Fat
8.4g
Carbs
85.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

1/2 cup cooked Quinoa

1 large Egg

1 Egg White

1 tsp Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into cubes.

  • 2

    Toss the sweet potato cubes with a teaspoon of smoked paprika, a pinch of salt, and a pinch of black pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, rinse and drain the black beans. Warm them in a small pot over medium heat with a splash of water and a pinch of smoked paprika, salt, and pepper.

  • 4

    Prepare the quinoa according to package directions, then measure out 1/2 cup of cooked quinoa.

  • 5

    In a small non-stick pan, scramble the whole egg and the egg white until just set.

  • 6

    Assemble your bowl by layering the cooked quinoa as the base. Top with roasted sweet potato cubes, warm black beans, and the scrambled eggs.

  • 7

    Finish with an extra light sprinkle of smoked paprika and black pepper for added flavor before serving.