Hearty Black Bean and Roasted Vegetable Bowl

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

Hearty Black Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Vegetable Bowl

Savor a vibrant bowl featuring protein-rich black beans and edamame, complemented by tender roasted vegetables and lightly seasoned extra firm tofu. Every bite delivers a satisfying mix of textures and flavors, enhanced by a drizzle of olive oil to tie the dish together.

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NUTRITION

566kcal
Protein
35.3g
Fat
17.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (172g)

1/2 cup Shelled Edamame (90g)

100g Extra Firm Tofu

1 cup Red Bell Pepper, chopped (149g)

1 cup Zucchini, diced (124g)

1/2 cup Red Onion, chopped (80g)

0.5 tbsp Olive Oil (7g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them evenly.

  • 3

    Roast the vegetables in the oven for approximately 20-25 minutes until they are tender and lightly charred.

  • 4

    While the vegetables roast, drain and rinse the black beans and warm them in a small pot over medium heat. Season lightly if desired.

  • 5

    Cut the extra firm tofu into cubes. Optionally, lightly season and sauté or bake the tofu until it develops a slight golden crust.

  • 6

    In a serving bowl, layer the black beans, edamame, roasted vegetables, and tofu.

  • 7

    Garnish as desired, and serve warm for a hearty, nutritional bowl meal.

Hearty Black Bean and Roasted Vegetable Bowl

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

Hearty Black Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Vegetable Bowl

Savor a vibrant bowl featuring protein-rich black beans and edamame, complemented by tender roasted vegetables and lightly seasoned extra firm tofu. Every bite delivers a satisfying mix of textures and flavors, enhanced by a drizzle of olive oil to tie the dish together.

NUTRITION

566kcal
Protein
35.3g
Fat
17.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (172g)

1/2 cup Shelled Edamame (90g)

100g Extra Firm Tofu

1 cup Red Bell Pepper, chopped (149g)

1 cup Zucchini, diced (124g)

1/2 cup Red Onion, chopped (80g)

0.5 tbsp Olive Oil (7g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them evenly.

  • 3

    Roast the vegetables in the oven for approximately 20-25 minutes until they are tender and lightly charred.

  • 4

    While the vegetables roast, drain and rinse the black beans and warm them in a small pot over medium heat. Season lightly if desired.

  • 5

    Cut the extra firm tofu into cubes. Optionally, lightly season and sauté or bake the tofu until it develops a slight golden crust.

  • 6

    In a serving bowl, layer the black beans, edamame, roasted vegetables, and tofu.

  • 7

    Garnish as desired, and serve warm for a hearty, nutritional bowl meal.