Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A vibrant and satisfying bowl featuring fluffy quinoa, hearty black beans, and roasted sweet potato tossed in warm spices, topped with creamy nonfat Greek yogurt and a perfectly poached egg for an extra protein boost. A splash of lime finishes off this balanced and flavorful meal.

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NUTRITION

496kcal
Protein
35.0g
Fat
8.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup Black Beans

1 medium Roasted Sweet Potato

1/2 cup Nonfat Greek Yogurt

1 Poached Egg

1/4 tsp Chili Powder

1/4 tsp Ground Cumin

1 Lime Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into bite-sized cubes, toss with a small drizzle of olive oil, chili powder, and ground cumin, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions, ensuring it’s light and fluffy.

  • 4

    Warm the black beans in a small saucepan over low heat, seasoning lightly with additional chili powder or cumin if desired.

  • 5

    Poach the egg in simmering water for about 3-4 minutes until the whites are set and the yolk remains runny.

  • 6

    Assemble the bowl by layering the cooked quinoa, black beans, and roasted sweet potato. Dollop the nonfat Greek yogurt over the top.

  • 7

    Gently place the poached egg on the bowl, and finish with a squeeze of fresh lime juice for brightness.

  • 8

    Serve warm and enjoy this balanced, protein-packed bowl.

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

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

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Roasted Sweet Potato

A vibrant and satisfying bowl featuring fluffy quinoa, hearty black beans, and roasted sweet potato tossed in warm spices, topped with creamy nonfat Greek yogurt and a perfectly poached egg for an extra protein boost. A splash of lime finishes off this balanced and flavorful meal.

NUTRITION

496kcal
Protein
35.0g
Fat
8.2g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1/2 cup Black Beans

1 medium Roasted Sweet Potato

1/2 cup Nonfat Greek Yogurt

1 Poached Egg

1/4 tsp Chili Powder

1/4 tsp Ground Cumin

1 Lime Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into bite-sized cubes, toss with a small drizzle of olive oil, chili powder, and ground cumin, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, prepare the quinoa according to package instructions, ensuring it’s light and fluffy.

  • 4

    Warm the black beans in a small saucepan over low heat, seasoning lightly with additional chili powder or cumin if desired.

  • 5

    Poach the egg in simmering water for about 3-4 minutes until the whites are set and the yolk remains runny.

  • 6

    Assemble the bowl by layering the cooked quinoa, black beans, and roasted sweet potato. Dollop the nonfat Greek yogurt over the top.

  • 7

    Gently place the poached egg on the bowl, and finish with a squeeze of fresh lime juice for brightness.

  • 8

    Serve warm and enjoy this balanced, protein-packed bowl.