YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Quinoa Burrito Bowl
A vibrant, nutrient-packed bowl combining protein-rich black beans and quinoa with colorful corn, tomatoes, red bell pepper, and marinated tofu, all topped with creamy avocado and a burst of lime for a satisfying meal any time of day.
INGREDIENTS
1/2 cup cooked quinoa
1 cup cooked black beans
1/2 cup corn kernels
1/2 cup diced tomatoes
1/2 medium red bell pepper, diced
3 ounces extra firm tofu, cubed
1/4 medium avocado, sliced
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
PREPARATION
Rinse the quinoa under cold water. Cook quinoa according to package instructions until fluffy.
While the quinoa cooks, cube the extra firm tofu and pat dry with a paper towel.
In a small bowl, mix the lime juice, ground cumin, chili powder, salt, and pepper. Toss the tofu cubes in this spice mixture to evenly coat them.
Heat a non-stick skillet over medium heat and lightly sauté the marinated tofu for about 5-7 minutes until golden on all sides.
In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, and red bell pepper.
Gently fold in the sautéed tofu, then drizzle the remaining lime juice over the bowl.
Top with sliced avocado and chopped cilantro for a burst of freshness. Serve warm or at room temperature.