Southwest Lime Quinoa Bowl with Black Beans

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

Southwest Lime Quinoa Bowl with Black Beans

YOUR SOLIN GENERATED RECIPE

Southwest Lime Quinoa Bowl with Black Beans

Enjoy a vibrant and hearty bowl that bursts with bold southwest flavors. This dish combines fluffy quinoa, savory black beans, grilled tofu, and a perfectly scrambled egg, all adorned with sweet corn and crisp red bell pepper. A drizzle of olive oil, a squeeze of fresh lime, and a sprinkle of cilantro tie everything together, offering a satisfying meal with a delightful balance of textures and tastes.

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NUTRITION

579kcal
Protein
32.5g
Fat
18.9g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (150g)

0.75 cup Black Beans (130g)

3 ounces Grilled Tofu (85g)

1 large Egg, scrambled (50g)

0.25 cup Corn kernels (40g)

0.25 cup Diced Red Bell Pepper (38g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Lime Juice (15g)

1 tablespoon Fresh Cilantro (2g)

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Rinse and drain the black beans, then warm them in a small saucepan over low heat.

  • 3

    Grill or pan-sear the tofu slices until lightly browned on all sides; season with a pinch of salt and pepper.

  • 4

    In a non-stick skillet, scramble the egg until just set.

  • 5

    In a bowl, combine the cooked quinoa, black beans, grilled tofu, and scrambled egg.

  • 6

    Mix in the corn kernels and diced red bell pepper for an extra crunch.

  • 7

    Drizzle olive oil and fresh lime juice over the bowl, then toss gently to combine.

  • 8

    Garnish with freshly chopped cilantro and add additional lime wedges on the side, if desired.

Southwest Lime Quinoa Bowl with Black Beans

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

Southwest Lime Quinoa Bowl with Black Beans

YOUR SOLIN GENERATED RECIPE

Southwest Lime Quinoa Bowl with Black Beans

Enjoy a vibrant and hearty bowl that bursts with bold southwest flavors. This dish combines fluffy quinoa, savory black beans, grilled tofu, and a perfectly scrambled egg, all adorned with sweet corn and crisp red bell pepper. A drizzle of olive oil, a squeeze of fresh lime, and a sprinkle of cilantro tie everything together, offering a satisfying meal with a delightful balance of textures and tastes.

NUTRITION

579kcal
Protein
32.5g
Fat
18.9g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Quinoa (150g)

0.75 cup Black Beans (130g)

3 ounces Grilled Tofu (85g)

1 large Egg, scrambled (50g)

0.25 cup Corn kernels (40g)

0.25 cup Diced Red Bell Pepper (38g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Lime Juice (15g)

1 tablespoon Fresh Cilantro (2g)

PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Rinse and drain the black beans, then warm them in a small saucepan over low heat.

  • 3

    Grill or pan-sear the tofu slices until lightly browned on all sides; season with a pinch of salt and pepper.

  • 4

    In a non-stick skillet, scramble the egg until just set.

  • 5

    In a bowl, combine the cooked quinoa, black beans, grilled tofu, and scrambled egg.

  • 6

    Mix in the corn kernels and diced red bell pepper for an extra crunch.

  • 7

    Drizzle olive oil and fresh lime juice over the bowl, then toss gently to combine.

  • 8

    Garnish with freshly chopped cilantro and add additional lime wedges on the side, if desired.