Smoky Black Bean and Quinoa Bowl with Roasted Veggies

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

Smoky Black Bean and Quinoa Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean and Quinoa Bowl with Roasted Veggies

Enjoy a vibrant bowl that marries smoky black beans, hearty quinoa, and crisp roasted veggies with a touch of firm tofu for extra protein. The gentle char from the roasted bell pepper, zucchini, and red onion combines perfectly with a blend of smoked paprika, cumin, and garlic powder, creating a satisfying meal that's both nutritious and bursting with flavor.

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NUTRITION

587kcal
Protein
38.6g
Fat
17.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans

1/2 cup cooked quinoa

6 ounces firm tofu

1/2 medium red bell pepper

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the veggies by cutting the red bell pepper, zucchini, and red onion into slices or bite-sized pieces. Toss them lightly with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned veggies on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly charred.

  • 4

    While the veggies are roasting, heat a non-stick skillet over medium heat. Cube the tofu and add it to the skillet. Sauté the tofu lightly until edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the cooked quinoa and black beans. Gently fold in the roasted veggies and sautéed tofu.

  • 6

    Taste and adjust seasonings if needed. Serve warm and enjoy your hearty, smoky bowl!

Smoky Black Bean and Quinoa Bowl with Roasted Veggies

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

Smoky Black Bean and Quinoa Bowl with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean and Quinoa Bowl with Roasted Veggies

Enjoy a vibrant bowl that marries smoky black beans, hearty quinoa, and crisp roasted veggies with a touch of firm tofu for extra protein. The gentle char from the roasted bell pepper, zucchini, and red onion combines perfectly with a blend of smoked paprika, cumin, and garlic powder, creating a satisfying meal that's both nutritious and bursting with flavor.

NUTRITION

587kcal
Protein
38.6g
Fat
17.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans

1/2 cup cooked quinoa

6 ounces firm tofu

1/2 medium red bell pepper

1/2 cup sliced zucchini

1/4 cup sliced red onion

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the veggies by cutting the red bell pepper, zucchini, and red onion into slices or bite-sized pieces. Toss them lightly with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned veggies on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly charred.

  • 4

    While the veggies are roasting, heat a non-stick skillet over medium heat. Cube the tofu and add it to the skillet. Sauté the tofu lightly until edges are golden, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 5

    In a bowl, combine the cooked quinoa and black beans. Gently fold in the roasted veggies and sautéed tofu.

  • 6

    Taste and adjust seasonings if needed. Serve warm and enjoy your hearty, smoky bowl!