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 featuring fluffy quinoa, hearty black beans, and sweet roasted corn, accented by a zesty lime-cilantro dressing. This colorful mix is further boosted with nutrient-packed edamame, crisp red bell pepper, and red onion, and finished with protein-rich elements like grilled tofu and a dollop of low-fat cottage cheese for extra creaminess.

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NUTRITION

566kcal
Protein
35.3g
Fat
11.6g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked black beans

1/2 cup cooked quinoa

1/2 cup roasted corn

1/4 cup shelled edamame

1/2 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

Juice of 1 lime

3 ounces grilled tofu

1/4 cup low-fat cottage cheese

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PREPARATION

  • 1

    Preheat your oven to 425°F. Spread the corn kernels on a baking sheet and lightly roast them in the oven for 10-12 minutes until they develop a slight charred flavor.

  • 2

    While the corn roasts, rinse and drain the black beans, and prepare the quinoa according to package instructions if not already cooked.

  • 3

    Dice the red bell pepper and red onion, and chop the fresh cilantro. Squeeze the juice from the lime into a small bowl.

  • 4

    In a large mixing bowl, combine the black beans, quinoa, roasted corn, diced red bell pepper, diced red onion, and chopped cilantro.

  • 5

    Add the lime juice to the mixture and toss gently to combine the flavors.

  • 6

    Plate the bowl and top with sliced grilled tofu. Finish by adding a dollop of low-fat cottage cheese to boost creaminess and protein.

  • 7

    Serve immediately and enjoy this refreshing and 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 featuring fluffy quinoa, hearty black beans, and sweet roasted corn, accented by a zesty lime-cilantro dressing. This colorful mix is further boosted with nutrient-packed edamame, crisp red bell pepper, and red onion, and finished with protein-rich elements like grilled tofu and a dollop of low-fat cottage cheese for extra creaminess.

NUTRITION

566kcal
Protein
35.3g
Fat
11.6g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked black beans

1/2 cup cooked quinoa

1/2 cup roasted corn

1/4 cup shelled edamame

1/2 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

Juice of 1 lime

3 ounces grilled tofu

1/4 cup low-fat cottage cheese

PREPARATION

  • 1

    Preheat your oven to 425°F. Spread the corn kernels on a baking sheet and lightly roast them in the oven for 10-12 minutes until they develop a slight charred flavor.

  • 2

    While the corn roasts, rinse and drain the black beans, and prepare the quinoa according to package instructions if not already cooked.

  • 3

    Dice the red bell pepper and red onion, and chop the fresh cilantro. Squeeze the juice from the lime into a small bowl.

  • 4

    In a large mixing bowl, combine the black beans, quinoa, roasted corn, diced red bell pepper, diced red onion, and chopped cilantro.

  • 5

    Add the lime juice to the mixture and toss gently to combine the flavors.

  • 6

    Plate the bowl and top with sliced grilled tofu. Finish by adding a dollop of low-fat cottage cheese to boost creaminess and protein.

  • 7

    Serve immediately and enjoy this refreshing and protein-packed bowl.