YOUR SOLIN GENERATED RECIPE
Spiced Black Bean and Quinoa Bowl with Roasted Peppers and Creamy Avocado
Enjoy a vibrant bowl that combines earthy quinoa, hearty black beans, and silky tofu with the smoky sweetness of roasted red peppers. A dash of olive oil and a squeeze of spices bring all the flavors together, while creamy avocado and pumpkin seeds add a delightful texture contrast. This balanced meal packs an energizing flavor punch that's perfect for any time of the day.
INGREDIENTS
1/3 cup cooked quinoa (55g)
1 cup black beans (170g)
1 medium red bell pepper
1/4 avocado
3.5 oz firm tofu (100g)
1 tsp olive oil
1 tbsp pumpkin seeds
Spices: cumin, smoked paprika, garlic powder, salt, pepper
PREPARATION
Preheat your oven to 425°F (220°C). Slice the red bell pepper into strips, toss with a little olive oil and your choice of spices, and roast on a baking sheet for about 15 minutes until tender and slightly charred.
While the pepper roasts, press the tofu gently to remove excess moisture. Cut into cubes and season with a pinch of salt, garlic powder, cumin, and smoked paprika.
Heat a non-stick pan over medium-high heat and add the tofu cubes. Sauté for about 5-7 minutes until they are golden on all sides. Remove from heat.
In a bowl, combine the 1/3 cup of cooked quinoa with 1 cup of black beans. Stir in the roasted red bell pepper strips.
Top the mixture with the sautéed tofu, slices of 1/4 avocado, and sprinkle pumpkin seeds over the bowl. Drizzle with an additional teaspoon of olive oil if desired and adjust seasonings to taste.
Mix gently and serve warm. Enjoy this nutrient-packed bowl as a hearty breakfast, lunch, or dinner option.