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

Enjoy the warmth of a vibrant bowl featuring hearty black beans, protein-rich quinoa, and sweet roasted sweet potato, elevated with a spicy kick from marinated tofu and a pop of freshness from red bell pepper and lime. This nourishing bowl offers a delightful combination of textures and flavors perfect for a filling meal.

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NUTRITION

581kcal
Protein
33.9g
Fat
13.6g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Quinoa (cooked)

1/2 cup Roasted Sweet Potato cubes

150 grams Firm Tofu

1/8 Avocado

1/2 cup diced Red Bell Pepper

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato and tofu.

  • 2

    Cube the sweet potato and toss with a little olive oil, salt, pepper, chili powder, and cumin. Spread evenly on a baking sheet.

  • 3

    Cut the firm tofu into cubes and gently toss with a small drizzle of olive oil, additional chili powder, and a squeeze of lime juice.

  • 4

    Place both the sweet potato cubes and tofu on the baking sheet, ensuring they are in a single layer. Roast for about 20-25 minutes, or until the sweet potato is tender and tofu has gained a golden crust, stirring halfway through.

  • 5

    While roasting, reheat or prepare the cooked black beans and quinoa if needed.

  • 6

    Assemble the bowl by layering quinoa at the base, followed by black beans, roasted sweet potato, tofu, and diced red bell pepper.

  • 7

    Drizzle with lime juice and, if desired, season with a pinch of salt and pepper. Optionally, garnish with a small dollop of mashed avocado on top.

  • 8

    Serve warm and enjoy your hearty, 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

Enjoy the warmth of a vibrant bowl featuring hearty black beans, protein-rich quinoa, and sweet roasted sweet potato, elevated with a spicy kick from marinated tofu and a pop of freshness from red bell pepper and lime. This nourishing bowl offers a delightful combination of textures and flavors perfect for a filling meal.

NUTRITION

581kcal
Protein
33.9g
Fat
13.6g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Quinoa (cooked)

1/2 cup Roasted Sweet Potato cubes

150 grams Firm Tofu

1/8 Avocado

1/2 cup diced Red Bell Pepper

1 tablespoon Lime Juice

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato and tofu.

  • 2

    Cube the sweet potato and toss with a little olive oil, salt, pepper, chili powder, and cumin. Spread evenly on a baking sheet.

  • 3

    Cut the firm tofu into cubes and gently toss with a small drizzle of olive oil, additional chili powder, and a squeeze of lime juice.

  • 4

    Place both the sweet potato cubes and tofu on the baking sheet, ensuring they are in a single layer. Roast for about 20-25 minutes, or until the sweet potato is tender and tofu has gained a golden crust, stirring halfway through.

  • 5

    While roasting, reheat or prepare the cooked black beans and quinoa if needed.

  • 6

    Assemble the bowl by layering quinoa at the base, followed by black beans, roasted sweet potato, tofu, and diced red bell pepper.

  • 7

    Drizzle with lime juice and, if desired, season with a pinch of salt and pepper. Optionally, garnish with a small dollop of mashed avocado on top.

  • 8

    Serve warm and enjoy your hearty, spicy bowl.