Fresh Black Bean and Veggie Burrito Bowl

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

Fresh Black Bean and Veggie Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean and Veggie Burrito Bowl

A vibrant, nutrient-packed bowl featuring hearty black beans, protein-rich tofu, and fluffy quinoa mingled with crisp bell peppers, sweet red onions, and juicy tomatoes. Finished with creamy avocado and a burst of lime, this bowl delivers a satisfying balance of texture and zesty freshness perfect for any meal of the day.

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NUTRITION

566kcal
Protein
32.4g
Fat
15.7g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (172g)

1/2 cup cooked Quinoa (92g)

100g Extra Firm Tofu

1 medium Bell Pepper (119g)

1/4 medium Red Onion (28g)

1 small Tomato (91g)

1/4 Avocado (50g)

2 Tbsp Lime Juice

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PREPARATION

  • 1

    Rinse and drain the black beans if using canned; set aside.

  • 2

    Cook quinoa as per package instructions until fluffy; set aside to cool.

  • 3

    Press tofu to remove excess moisture. Cut into cubes and lightly season as desired.

  • 4

    Sauté tofu cubes in a non-stick pan over medium heat until golden on all sides, about 5-7 minutes. Alternatively, you can bake tofu at 400°F for 20 minutes.

  • 5

    Dice the bell pepper, red onion, and tomato. Slice the avocado just before assembling to prevent browning.

  • 6

    In a large bowl, combine the cooled quinoa, black beans, sautéed tofu, bell pepper, red onion, and tomato.

  • 7

    Drizzle with lime juice and gently toss to combine all flavors.

  • 8

    Top with avocado slices and garnish with fresh cilantro if desired before serving.

Fresh Black Bean and Veggie Burrito Bowl

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

Fresh Black Bean and Veggie Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean and Veggie Burrito Bowl

A vibrant, nutrient-packed bowl featuring hearty black beans, protein-rich tofu, and fluffy quinoa mingled with crisp bell peppers, sweet red onions, and juicy tomatoes. Finished with creamy avocado and a burst of lime, this bowl delivers a satisfying balance of texture and zesty freshness perfect for any meal of the day.

NUTRITION

566kcal
Protein
32.4g
Fat
15.7g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (172g)

1/2 cup cooked Quinoa (92g)

100g Extra Firm Tofu

1 medium Bell Pepper (119g)

1/4 medium Red Onion (28g)

1 small Tomato (91g)

1/4 Avocado (50g)

2 Tbsp Lime Juice

PREPARATION

  • 1

    Rinse and drain the black beans if using canned; set aside.

  • 2

    Cook quinoa as per package instructions until fluffy; set aside to cool.

  • 3

    Press tofu to remove excess moisture. Cut into cubes and lightly season as desired.

  • 4

    Sauté tofu cubes in a non-stick pan over medium heat until golden on all sides, about 5-7 minutes. Alternatively, you can bake tofu at 400°F for 20 minutes.

  • 5

    Dice the bell pepper, red onion, and tomato. Slice the avocado just before assembling to prevent browning.

  • 6

    In a large bowl, combine the cooled quinoa, black beans, sautéed tofu, bell pepper, red onion, and tomato.

  • 7

    Drizzle with lime juice and gently toss to combine all flavors.

  • 8

    Top with avocado slices and garnish with fresh cilantro if desired before serving.