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 and satisfying bowl featuring hearty black beans and fluffy quinoa paired with tender roasted sweet potato, creamy avocado, roasted tofu, and a dollop of tangy nonfat Greek yogurt. Finished with a kick of spicy seasoning, this dish is a perfect balance of textures and flavors to energize your evening meal.

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NUTRITION

608kcal
Protein
41.9g
Fat
18.4g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (canned, no salt added)

1/2 cup Cooked Quinoa

1 medium roasted Sweet Potato

1/4 Avocado

1/2 cup Roasted Extra Firm Tofu

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Spicy Seasoning Blend

1 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with olive oil and a pinch of the spicy seasoning blend. Arrange the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, drain and rinse the black beans and warm them in a small pot with a sprinkle of spicy seasoning.

  • 4

    In a separate pot, prepare quinoa according to package instructions.

  • 5

    Cube the extra firm tofu, season lightly with a pinch of the spicy blend, and roast in the oven alongside the sweet potato for about 20 minutes until golden.

  • 6

    In a bowl, combine the warm quinoa, black beans, roasted sweet potato, and tofu. Gently fold in diced avocado.

  • 7

    Top the bowl with a dollop of plain nonfat Greek yogurt and drizzle with lime juice.

  • 8

    Adjust seasoning with additional spicy blend if desired, then serve warm.

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 and satisfying bowl featuring hearty black beans and fluffy quinoa paired with tender roasted sweet potato, creamy avocado, roasted tofu, and a dollop of tangy nonfat Greek yogurt. Finished with a kick of spicy seasoning, this dish is a perfect balance of textures and flavors to energize your evening meal.

NUTRITION

608kcal
Protein
41.9g
Fat
18.4g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (canned, no salt added)

1/2 cup Cooked Quinoa

1 medium roasted Sweet Potato

1/4 Avocado

1/2 cup Roasted Extra Firm Tofu

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Spicy Seasoning Blend

1 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with olive oil and a pinch of the spicy seasoning blend. Arrange the cubes on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, drain and rinse the black beans and warm them in a small pot with a sprinkle of spicy seasoning.

  • 4

    In a separate pot, prepare quinoa according to package instructions.

  • 5

    Cube the extra firm tofu, season lightly with a pinch of the spicy blend, and roast in the oven alongside the sweet potato for about 20 minutes until golden.

  • 6

    In a bowl, combine the warm quinoa, black beans, roasted sweet potato, and tofu. Gently fold in diced avocado.

  • 7

    Top the bowl with a dollop of plain nonfat Greek yogurt and drizzle with lime juice.

  • 8

    Adjust seasoning with additional spicy blend if desired, then serve warm.