Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

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

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl packed with hearty black beans, fluffy quinoa, savory grilled tempeh, and a medley of roasted vegetables crowned with a perfectly fried egg. This satisfying dish delivers a balance of protein, fiber, and rich flavors to fuel your day.

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NUTRITION

541kcal
Protein
37g
Fat
20.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black Beans (canned, low sodium) ~130g

0.5 cup Cooked Quinoa ~90g

3 ounces Tempeh ~85g

150g Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 Large Egg

1 teaspoon Olive Oil ~5g

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces and toss with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the tempeh slices (cut from a 3-ounce block) after lightly scoring them. Sauté for about 5-7 minutes until golden on all sides.

  • 5

    Warm the black beans in a small pot over low heat, stirring occasionally.

  • 6

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 7

    Fry a large egg in a non-stick pan to your preference (sunny-side up is recommended) for a rich finish.

  • 8

    Assemble the bowl by layering quinoa at the base, topping with black beans, then roasted vegetables and tempeh, and finally placing the fried egg on top.

  • 9

    Season with additional salt and pepper if desired, and serve immediately.

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

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

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl packed with hearty black beans, fluffy quinoa, savory grilled tempeh, and a medley of roasted vegetables crowned with a perfectly fried egg. This satisfying dish delivers a balance of protein, fiber, and rich flavors to fuel your day.

NUTRITION

541kcal
Protein
37g
Fat
20.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black Beans (canned, low sodium) ~130g

0.5 cup Cooked Quinoa ~90g

3 ounces Tempeh ~85g

150g Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 Large Egg

1 teaspoon Olive Oil ~5g

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop bell pepper, zucchini, and red onion into bite-sized pieces and toss with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the tempeh slices (cut from a 3-ounce block) after lightly scoring them. Sauté for about 5-7 minutes until golden on all sides.

  • 5

    Warm the black beans in a small pot over low heat, stirring occasionally.

  • 6

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 7

    Fry a large egg in a non-stick pan to your preference (sunny-side up is recommended) for a rich finish.

  • 8

    Assemble the bowl by layering quinoa at the base, topping with black beans, then roasted vegetables and tempeh, and finally placing the fried egg on top.

  • 9

    Season with additional salt and pepper if desired, and serve immediately.