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

Enjoy a vibrant bowl packed with hearty quinoa, spicy black beans, and sautéed red bell pepper and corn, all brought together with tender tofu and a creamy lime avocado topping. This dish is a satisfying blend of textures and bold flavors, offering a balanced meal that’s both nourishing and visually appealing.

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NUTRITION

569kcal
Protein
32.3g
Fat
16.5g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup Black Beans

4.5 oz Firm Tofu

1/4 Avocado

1/4 cup chopped Red Bell Pepper

1/4 cup Sweet Corn

2 Tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the black beans if using canned. Set aside.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the chopped red bell pepper and sweet corn until they soften, about 3-4 minutes.

  • 3

    Meanwhile, in a separate pan, lightly sauté the cubed tofu with a pinch of salt and pepper. Sprinkle in the chili powder and cumin to coat the tofu evenly, cooking for about 5-6 minutes until slightly crispy on the edges.

  • 4

    In a bowl, combine the cooked quinoa and black beans. Add the sautéed peppers and corn, stirring gently.

  • 5

    Drizzle the lime juice over the mixture and toss to incorporate the flavors.

  • 6

    Top the bowl with the sautéed tofu and garnish with quartered avocado.

  • 7

    Season with additional salt and pepper to taste, then serve warm.

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

Enjoy a vibrant bowl packed with hearty quinoa, spicy black beans, and sautéed red bell pepper and corn, all brought together with tender tofu and a creamy lime avocado topping. This dish is a satisfying blend of textures and bold flavors, offering a balanced meal that’s both nourishing and visually appealing.

NUTRITION

569kcal
Protein
32.3g
Fat
16.5g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup Black Beans

4.5 oz Firm Tofu

1/4 Avocado

1/4 cup chopped Red Bell Pepper

1/4 cup Sweet Corn

2 Tbsp Lime Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the black beans if using canned. Set aside.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the chopped red bell pepper and sweet corn until they soften, about 3-4 minutes.

  • 3

    Meanwhile, in a separate pan, lightly sauté the cubed tofu with a pinch of salt and pepper. Sprinkle in the chili powder and cumin to coat the tofu evenly, cooking for about 5-6 minutes until slightly crispy on the edges.

  • 4

    In a bowl, combine the cooked quinoa and black beans. Add the sautéed peppers and corn, stirring gently.

  • 5

    Drizzle the lime juice over the mixture and toss to incorporate the flavors.

  • 6

    Top the bowl with the sautéed tofu and garnish with quartered avocado.

  • 7

    Season with additional salt and pepper to taste, then serve warm.