Spicy Black Bean Quinoa Bowl with Lime Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Black Bean Quinoa Bowl with Lime Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Lime Avocado

A vibrant bowl combining fluffy quinoa, hearty black beans, and protein-packed tempeh with a burst of zesty lime and creamy avocado, delivering a satisfying mix of textures and a kick of spice in every bite.

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NUTRITION

633kcal
Protein
37.8g
Fat
21g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1/2 cup Black Beans (86g)

100g Tempeh

1/4 portion Avocado (50g)

1 tablespoon Fresh Lime Juice (15g)

1/4 medium Red Bell Pepper (30g)

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Drain and rinse black beans if using canned beans.

  • 3

    Cut the tempeh into bite-sized cubes. In a skillet over medium heat, add the tempeh with a dash of salt, pepper, chili powder, and cumin. Sauté until the tempeh is golden and slightly crisp, about 5-7 minutes.

  • 4

    Dice the red bell pepper and gently toss with the black beans.

  • 5

    In a large bowl, combine the cooked quinoa, sautéed tempeh, and black beans with red bell pepper.

  • 6

    Squeeze fresh lime juice over the mixture and toss lightly.

  • 7

    Top the bowl with sliced avocado. Adjust salt and pepper if needed, and serve immediately.

Spicy Black Bean Quinoa Bowl with Lime Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Black Bean Quinoa Bowl with Lime Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean Quinoa Bowl with Lime Avocado

A vibrant bowl combining fluffy quinoa, hearty black beans, and protein-packed tempeh with a burst of zesty lime and creamy avocado, delivering a satisfying mix of textures and a kick of spice in every bite.

NUTRITION

633kcal
Protein
37.8g
Fat
21g
Carbs
81.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Quinoa (185g)

1/2 cup Black Beans (86g)

100g Tempeh

1/4 portion Avocado (50g)

1 tablespoon Fresh Lime Juice (15g)

1/4 medium Red Bell Pepper (30g)

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked.

  • 2

    Drain and rinse black beans if using canned beans.

  • 3

    Cut the tempeh into bite-sized cubes. In a skillet over medium heat, add the tempeh with a dash of salt, pepper, chili powder, and cumin. Sauté until the tempeh is golden and slightly crisp, about 5-7 minutes.

  • 4

    Dice the red bell pepper and gently toss with the black beans.

  • 5

    In a large bowl, combine the cooked quinoa, sautéed tempeh, and black beans with red bell pepper.

  • 6

    Squeeze fresh lime juice over the mixture and toss lightly.

  • 7

    Top the bowl with sliced avocado. Adjust salt and pepper if needed, and serve immediately.