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, hearty bowl blending the earthy flavors of roasted sweet potato and extra-firm tofu with tangy lime and bold spices. The mix of quinoa, black beans, and a touch of edamame creates a satisfying texture, perfect for a balanced and energizing meal.

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NUTRITION

564kcal
Protein
32.0g
Fat
14.1g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~92g)

1/2 cup Black Beans (~130g)

1 small Roasted Sweet Potato (~130g)

5 oz Extra-Firm Tofu (~142g)

1/4 cup Shelled Edamame (~40g)

1/2 medium Red Bell Pepper, diced (~46g)

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato. Toss with a drizzle of olive oil, salt, and a pinch of the mixed spices. Roast on a baking sheet for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions.

  • 4

    Drain and rinse the black beans if using canned, and warm them gently in a small pan with a sprinkle of chili powder and garlic powder.

  • 5

    Cube the extra-firm tofu and lightly sauté in a non-stick pan with a few drops of olive oil and a pinch of cumin until edges turn golden.

  • 6

    In a bowl, combine the cooked quinoa, black beans, roasted sweet potato, sautéed tofu, shelled edamame, and diced red bell pepper.

  • 7

    Drizzle the lime juice over the mixture, and toss gently to combine all flavors. Adjust seasoning with salt and extra spices if desired.

  • 8

    Serve warm and enjoy your nutrient-packed, spicy 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, hearty bowl blending the earthy flavors of roasted sweet potato and extra-firm tofu with tangy lime and bold spices. The mix of quinoa, black beans, and a touch of edamame creates a satisfying texture, perfect for a balanced and energizing meal.

NUTRITION

564kcal
Protein
32.0g
Fat
14.1g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~92g)

1/2 cup Black Beans (~130g)

1 small Roasted Sweet Potato (~130g)

5 oz Extra-Firm Tofu (~142g)

1/4 cup Shelled Edamame (~40g)

1/2 medium Red Bell Pepper, diced (~46g)

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Mixed Spices (Cumin, Chili Powder, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato. Toss with a drizzle of olive oil, salt, and a pinch of the mixed spices. Roast on a baking sheet for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions.

  • 4

    Drain and rinse the black beans if using canned, and warm them gently in a small pan with a sprinkle of chili powder and garlic powder.

  • 5

    Cube the extra-firm tofu and lightly sauté in a non-stick pan with a few drops of olive oil and a pinch of cumin until edges turn golden.

  • 6

    In a bowl, combine the cooked quinoa, black beans, roasted sweet potato, sautéed tofu, shelled edamame, and diced red bell pepper.

  • 7

    Drizzle the lime juice over the mixture, and toss gently to combine all flavors. Adjust seasoning with salt and extra spices if desired.

  • 8

    Serve warm and enjoy your nutrient-packed, spicy bowl.