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 and refreshing bowl featuring creamy black beans, sweet roasted corn, fluffy quinoa, and grilled tofu cubes, all brought together with a zesty cilantro-lime dressing and a cooling dollop of Greek yogurt. Perfect for a satisfying and colorful meal any time of day.

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NUTRITION

591kcal
Protein
37.5g
Fat
13.2g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

3 ounces Grilled Tofu

1/4 cup Plain Nonfat Greek Yogurt

1 medium Lime

1/4 cup chopped Cilantro

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the corn with olive oil and a pinch of salt, and roast on a baking sheet for about 15 minutes or until lightly charred.

  • 2

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

  • 3

    Cut the tofu into cubes. Season lightly with salt, pepper and a squeeze of lime, then grill in a non-stick skillet over medium heat for about 5-7 minutes until golden on all sides.

  • 4

    In a large bowl, combine the black beans, roasted corn, quinoa, grilled tofu, red bell pepper, and chopped cilantro.

  • 5

    Squeeze the juice of the lime over the bowl and add a dollop of Greek yogurt. Gently mix to combine all flavors together.

  • 6

    Adjust seasoning if desired and serve immediately. Enjoy this fresh, balanced bowl any time of day.

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 and refreshing bowl featuring creamy black beans, sweet roasted corn, fluffy quinoa, and grilled tofu cubes, all brought together with a zesty cilantro-lime dressing and a cooling dollop of Greek yogurt. Perfect for a satisfying and colorful meal any time of day.

NUTRITION

591kcal
Protein
37.5g
Fat
13.2g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Roasted Corn

1/2 cup Cooked Quinoa

3 ounces Grilled Tofu

1/4 cup Plain Nonfat Greek Yogurt

1 medium Lime

1/4 cup chopped Cilantro

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the corn with olive oil and a pinch of salt, and roast on a baking sheet for about 15 minutes or until lightly charred.

  • 2

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

  • 3

    Cut the tofu into cubes. Season lightly with salt, pepper and a squeeze of lime, then grill in a non-stick skillet over medium heat for about 5-7 minutes until golden on all sides.

  • 4

    In a large bowl, combine the black beans, roasted corn, quinoa, grilled tofu, red bell pepper, and chopped cilantro.

  • 5

    Squeeze the juice of the lime over the bowl and add a dollop of Greek yogurt. Gently mix to combine all flavors together.

  • 6

    Adjust seasoning if desired and serve immediately. Enjoy this fresh, balanced bowl any time of day.