YOUR SOLIN GENERATED RECIPE
Black Bean Burrito Bowl with Roasted Veggies
A vibrant, nutrient-packed bowl featuring hearty black beans, savory roasted mixed veggies, protein-rich extra firm tofu, and a bed of fluffy quinoa, all brought together with a creamy avocado topping and bright citrus hints. Enjoy a delicious and satisfying meal that's perfect for any time of the day.
INGREDIENTS
1 cup Black Beans (172g)
150g Extra Firm Tofu
1/2 cup Cooked Quinoa (92g)
1 cup Mixed Roasted Veggies (150g)
1/4 medium Avocado (50g)
PREPARATION
Preheat the oven to 400°F.
Drain and rinse the black beans if canned, and set aside.
Press the tofu lightly to remove excess moisture, then cut into small cubes.
Chop a mix of bell peppers, zucchini, and red onion into bite-sized pieces.
On a baking sheet, toss the tofu cubes and chopped veggies with a drizzle of olive oil, salt, pepper, and your favorite spices (e.g., cumin, paprika).
Roast the tofu and veggies in the preheated oven for 20-25 minutes, until slightly crispy and tender.
Meanwhile, cook quinoa according to package instructions.
To assemble the bowl, layer the cooked quinoa at the base, then add the black beans, roasted tofu and veggies.
Top with diced avocado and a squeeze of fresh lime juice if desired.
Mix gently and enjoy your balanced, protein-packed burrito bowl.