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 bowl bursting with warm roasted corn, savory black beans, fluffy quinoa, tangy lime, and a cool layer of creamy Greek yogurt. Fresh cilantro and a hint of avocado add a refreshing twist that makes this dish as satisfying as it is nutritious.

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NUTRITION

611kcal
Protein
32.6g
Fat
13.6g
Carbs
97.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans

1 cup roasted Corn kernels

1/3 cup cooked Quinoa

1/2 cup non-fat Greek Yogurt

1/4 avocado

1 lime

1/4 cup fresh Cilantro

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the corn kernels with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they are lightly charred and tender.

  • 2

    In a bowl, combine the cooked black beans and cooked quinoa. Squeeze in the juice of the lime to add a tangy flavor and mix well.

  • 3

    Add the roasted corn to the bean and quinoa mixture. Gently stir in the fresh chopped cilantro, reserving a bit for garnishing.

  • 4

    Top the bowl with a dollop of non-fat Greek yogurt and add slices or cubes of avocado for creaminess.

  • 5

    Finish with an extra squeeze of lime if desired and a light drizzle of olive oil for an extra flavor boost. Serve warm or at room temperature.

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 bowl bursting with warm roasted corn, savory black beans, fluffy quinoa, tangy lime, and a cool layer of creamy Greek yogurt. Fresh cilantro and a hint of avocado add a refreshing twist that makes this dish as satisfying as it is nutritious.

NUTRITION

611kcal
Protein
32.6g
Fat
13.6g
Carbs
97.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans

1 cup roasted Corn kernels

1/3 cup cooked Quinoa

1/2 cup non-fat Greek Yogurt

1/4 avocado

1 lime

1/4 cup fresh Cilantro

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the corn kernels with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they are lightly charred and tender.

  • 2

    In a bowl, combine the cooked black beans and cooked quinoa. Squeeze in the juice of the lime to add a tangy flavor and mix well.

  • 3

    Add the roasted corn to the bean and quinoa mixture. Gently stir in the fresh chopped cilantro, reserving a bit for garnishing.

  • 4

    Top the bowl with a dollop of non-fat Greek yogurt and add slices or cubes of avocado for creaminess.

  • 5

    Finish with an extra squeeze of lime if desired and a light drizzle of olive oil for an extra flavor boost. Serve warm or at room temperature.