YOUR SOLIN GENERATED RECIPE
Smoky Cumin-Spiced Pinto Bean Bowl
Savor the hearty flavors of this bowl featuring tender pinto beans, nutty quinoa, protein-packed tofu and egg, all elevated by the smoky warmth of cumin and paprika. Fresh red bell pepper and lightly wilted spinach bring a bright crunch, while a drizzle of olive oil ties it all together in a satisfying, balanced meal.
INGREDIENTS
1 cup Pinto Beans (cooked)
1/2 cup cooked Quinoa
100g Firm Tofu
1 large Egg
1/2 medium Red Bell Pepper
1 cup Fresh Spinach
1 tsp Olive Oil
1 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Rinse and drain the cooked pinto beans if using canned.
In a small bowl, mix the ground cumin, smoked paprika, garlic powder, salt, and pepper.
Heat olive oil in a non-stick skillet over medium heat. Add the tofu cubes and sprinkle half of the spice mix. Sauté until lightly browned, about 4-5 minutes.
Push the tofu to one side of the pan and crack the egg into the skillet. Cook the egg to your desired doneness, either scrambled or sunny side up.
In a separate saucepan, gently warm the pinto beans with a pinch of the spice mix for additional flavor.
Combine the cooked quinoa, spiced pinto beans, sautéed tofu, chopped red bell pepper, and fresh spinach in a bowl.
Top the bowl with the cooked egg and drizzle any remaining pan juices over the top.
Finish with a light sprinkle of salt and freshly ground black pepper, and serve warm.