Spiced Black Bean and Roasted Plantain Bowl

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

Spiced Black Bean and Roasted Plantain Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Black Bean and Roasted Plantain Bowl

Enjoy a vibrant bowl featuring hearty black beans, fluffy quinoa, and savory grilled tempeh paired with sweet roasted plantain, fresh baby spinach, and a zesty tomato salsa. This dish delivers a delightful balance of spice, texture, and flavor perfect for a nutritious meal any time of day.

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NUTRITION

579kcal
Protein
35.1g
Fat
10.1g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Quinoa (cooked)

70 grams Tempeh (grilled)

1/2 medium Plantain (roasted)

1 cup Baby Spinach

2 tbsp Salsa

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PREPARATION

  • 1

    Preheat oven to 400°F for roasting the plantain.

  • 2

    Slice the plantain in half lengthwise, lightly brush with a small amount of oil, and sprinkle with a pinch of salt and your preferred spices (such as paprika or cumin). Roast on a baking sheet for 15-20 minutes until golden and tender.

  • 3

    While the plantain roasts, cook quinoa according to package instructions until fluffy.

  • 4

    Heat the black beans in a small saucepan over medium heat until warmed through, optionally adding a pinch of cumin and garlic powder for extra flavor.

  • 5

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat for about 3-4 minutes per side until lightly browned.

  • 6

    In a bowl, combine the cooked quinoa, black beans, and grilled tempeh. Toss in baby spinach and top with the roasted plantain and salsa.

  • 7

    Serve warm and enjoy your balanced and flavorful bowl.

Spiced Black Bean and Roasted Plantain Bowl

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

Spiced Black Bean and Roasted Plantain Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Black Bean and Roasted Plantain Bowl

Enjoy a vibrant bowl featuring hearty black beans, fluffy quinoa, and savory grilled tempeh paired with sweet roasted plantain, fresh baby spinach, and a zesty tomato salsa. This dish delivers a delightful balance of spice, texture, and flavor perfect for a nutritious meal any time of day.

NUTRITION

579kcal
Protein
35.1g
Fat
10.1g
Carbs
94.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1/2 cup Quinoa (cooked)

70 grams Tempeh (grilled)

1/2 medium Plantain (roasted)

1 cup Baby Spinach

2 tbsp Salsa

PREPARATION

  • 1

    Preheat oven to 400°F for roasting the plantain.

  • 2

    Slice the plantain in half lengthwise, lightly brush with a small amount of oil, and sprinkle with a pinch of salt and your preferred spices (such as paprika or cumin). Roast on a baking sheet for 15-20 minutes until golden and tender.

  • 3

    While the plantain roasts, cook quinoa according to package instructions until fluffy.

  • 4

    Heat the black beans in a small saucepan over medium heat until warmed through, optionally adding a pinch of cumin and garlic powder for extra flavor.

  • 5

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat for about 3-4 minutes per side until lightly browned.

  • 6

    In a bowl, combine the cooked quinoa, black beans, and grilled tempeh. Toss in baby spinach and top with the roasted plantain and salsa.

  • 7

    Serve warm and enjoy your balanced and flavorful bowl.