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

Enjoy a vibrant and satisfying bowl bursting with warm roasted corn, hearty black beans, marinated extra-firm tofu, and a pop of quinoa, all kissed by a tangy cilantro-lime dressing. This colorful bowl offers a balance of textures and flavors that makes each bite refreshing and comforting.

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NUTRITION

566kcal
Protein
31.9g
Fat
16.6g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

4 oz Extra-Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Roasted Corn Kernels

1/8 medium Avocado

1/4 cup chopped Cilantro

Juice of 1 medium Lime

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for roasting the corn.

  • 2

    Spread the corn kernels on the prepared baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast for about 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, press the tofu gently using a clean kitchen towel to remove excess moisture. Cut the tofu into cubes.

  • 4

    In a bowl, combine black beans, cooked quinoa, roasted corn, and tofu cubes.

  • 5

    In a small bowl, whisk together the lime juice, chopped cilantro, and a pinch of salt and pepper. Adjust seasoning to taste.

  • 6

    Drizzle the cilantro-lime dressing over the bowl and toss gently to coat all ingredients evenly.

  • 7

    Top with small cubes of avocado for a creamy texture and serve immediately.

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

Enjoy a vibrant and satisfying bowl bursting with warm roasted corn, hearty black beans, marinated extra-firm tofu, and a pop of quinoa, all kissed by a tangy cilantro-lime dressing. This colorful bowl offers a balance of textures and flavors that makes each bite refreshing and comforting.

NUTRITION

566kcal
Protein
31.9g
Fat
16.6g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

4 oz Extra-Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Roasted Corn Kernels

1/8 medium Avocado

1/4 cup chopped Cilantro

Juice of 1 medium Lime

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for roasting the corn.

  • 2

    Spread the corn kernels on the prepared baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast for about 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, press the tofu gently using a clean kitchen towel to remove excess moisture. Cut the tofu into cubes.

  • 4

    In a bowl, combine black beans, cooked quinoa, roasted corn, and tofu cubes.

  • 5

    In a small bowl, whisk together the lime juice, chopped cilantro, and a pinch of salt and pepper. Adjust seasoning to taste.

  • 6

    Drizzle the cilantro-lime dressing over the bowl and toss gently to coat all ingredients evenly.

  • 7

    Top with small cubes of avocado for a creamy texture and serve immediately.