Coconut Bean Rice with Spiced Vegetables

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

Coconut Bean Rice with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Bean Rice with Spiced Vegetables

A vibrant, hearty bowl featuring tender brown rice infused with the creamy tropical hint of light coconut milk, perfectly complemented by protein-rich tofu, savory black beans, and an array of spiced, colorful vegetables. This dish balances warm spices with a refreshing finish, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

574kcal
Protein
33.4g
Fat
20g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked brown rice

1/2 cup cooked black beans

250 grams firm tofu

1/4 cup chopped mixed bell pepper

1/4 cup chopped zucchini

1 cup raw spinach

1/4 cup light coconut milk

2 tbsp mashed avocado

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the tofu cubes until they begin to brown on all sides. Season with a pinch of salt and pepper.

  • 3

    In a separate pan, add the chopped bell pepper and zucchini. Sauté for a few minutes until they are slightly tender.

  • 4

    Add the spinach, ground cumin, and chili powder to the vegetables and cook until the spinach wilts.

  • 5

    Stir in the cooked brown rice and black beans, mixing well with the vegetables.

  • 6

    Gently pour in the light coconut milk and add the tofu. Mix thoroughly to combine all flavors.

  • 7

    Allow the mixture to heat through for about 3-4 minutes. Adjust seasoning with salt and pepper as desired.

  • 8

    Plate the dish and top with a dollop of mashed avocado for creaminess. Serve warm.

Coconut Bean Rice with Spiced Vegetables

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

Coconut Bean Rice with Spiced Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut Bean Rice with Spiced Vegetables

A vibrant, hearty bowl featuring tender brown rice infused with the creamy tropical hint of light coconut milk, perfectly complemented by protein-rich tofu, savory black beans, and an array of spiced, colorful vegetables. This dish balances warm spices with a refreshing finish, making it a satisfying meal any time of day.

NUTRITION

574kcal
Protein
33.4g
Fat
20g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked brown rice

1/2 cup cooked black beans

250 grams firm tofu

1/4 cup chopped mixed bell pepper

1/4 cup chopped zucchini

1 cup raw spinach

1/4 cup light coconut milk

2 tbsp mashed avocado

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the tofu cubes until they begin to brown on all sides. Season with a pinch of salt and pepper.

  • 3

    In a separate pan, add the chopped bell pepper and zucchini. Sauté for a few minutes until they are slightly tender.

  • 4

    Add the spinach, ground cumin, and chili powder to the vegetables and cook until the spinach wilts.

  • 5

    Stir in the cooked brown rice and black beans, mixing well with the vegetables.

  • 6

    Gently pour in the light coconut milk and add the tofu. Mix thoroughly to combine all flavors.

  • 7

    Allow the mixture to heat through for about 3-4 minutes. Adjust seasoning with salt and pepper as desired.

  • 8

    Plate the dish and top with a dollop of mashed avocado for creaminess. Serve warm.