YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Fresh Veggie Burrito Bowl
Enjoy a vibrant mix of hearty black beans, seasoned quinoa, and perfectly pan-seared tofu combined with crisp bell pepper, sweet corn, juicy cherry tomatoes, and a touch of creamy avocado and tangy Greek yogurt. This colorful bowl bursts with fresh flavors and textures, making it a satisfying and energizing meal.
INGREDIENTS
0.75 cup canned black beans
0.5 cup cooked quinoa
100g firm tofu
1 medium red bell pepper
0.5 cup fresh corn kernels
0.5 cup cherry tomatoes
1/8 avocado
0.25 cup nonfat Greek yogurt
1 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
1 tsp ground cumin
Salt and pepper to taste
PREPARATION
Rinse the black beans under cold water and drain. Rinse the quinoa and cook it according to package instructions until fluffy.
Press the tofu gently with a paper towel, then cut into small cubes. Season with a pinch of salt, pepper, and ground cumin.
In a non-stick skillet over medium heat, add the tofu cubes and sauté until golden on all sides, about 5-7 minutes.
Dice the red bell pepper, halve the cherry tomatoes, and if needed, cut the fresh corn kernels from the cob.
In a bowl, combine the cooked quinoa, black beans, sautéed tofu, bell pepper, corn, and cherry tomatoes.
Squeeze fresh lime juice over the mixture and sprinkle with chopped cilantro. Toss gently.
Top the bowl with a dollop of nonfat Greek yogurt and garnish with a few slices of avocado.
Adjust seasoning with salt and pepper, and serve immediately for a fresh, hearty meal.