Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

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

Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

A vibrant, nutrient-packed bowl featuring savory black beans, marinated extra-firm tofu, brown rice, and a colorful medley of roasted bell peppers, zucchini, and red onion. Finished with a slice of creamy avocado and a squeeze of lime, this bowl delivers a satisfying balance of textures and flavors perfect for a filling meal.

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NUTRITION

622kcal
Protein
33.1g
Fat
18.5g
Carbs
80.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

150 grams Extra-Firm Tofu

1/2 cup Cooked Brown Rice

1 cup Mixed Roasted Vegetables

1/4 medium Avocado (quartered)

1 tablespoon Fresh Lime Juice

2 tablespoons Cilantro

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell peppers, zucchini, and red onion with olive oil, ground cumin, and smoked paprika; spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, drain and rinse the black beans. Cut the extra-firm tofu into cubes and, if desired, lightly pan-sear in a non-stick skillet until golden on all sides.

  • 3

    Prepare the brown rice as per package instructions if not already cooked.

  • 4

    In a bowl, layer the brown rice as a base, then add black beans, roasted vegetables, and tofu cubes.

  • 5

    Top the bowl with quartered avocado. Drizzle with fresh lime juice and sprinkle chopped cilantro over the top.

  • 6

    Mix gently and serve warm for a hearty, nutritious meal.

Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

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

Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Veggie Burrito Bowl with Creamy Avocado

A vibrant, nutrient-packed bowl featuring savory black beans, marinated extra-firm tofu, brown rice, and a colorful medley of roasted bell peppers, zucchini, and red onion. Finished with a slice of creamy avocado and a squeeze of lime, this bowl delivers a satisfying balance of textures and flavors perfect for a filling meal.

NUTRITION

622kcal
Protein
33.1g
Fat
18.5g
Carbs
80.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

150 grams Extra-Firm Tofu

1/2 cup Cooked Brown Rice

1 cup Mixed Roasted Vegetables

1/4 medium Avocado (quartered)

1 tablespoon Fresh Lime Juice

2 tablespoons Cilantro

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss chopped bell peppers, zucchini, and red onion with olive oil, ground cumin, and smoked paprika; spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, drain and rinse the black beans. Cut the extra-firm tofu into cubes and, if desired, lightly pan-sear in a non-stick skillet until golden on all sides.

  • 3

    Prepare the brown rice as per package instructions if not already cooked.

  • 4

    In a bowl, layer the brown rice as a base, then add black beans, roasted vegetables, and tofu cubes.

  • 5

    Top the bowl with quartered avocado. Drizzle with fresh lime juice and sprinkle chopped cilantro over the top.

  • 6

    Mix gently and serve warm for a hearty, nutritious meal.