YOUR SOLIN GENERATED RECIPE
Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Avocado
A vibrant bowl featuring fluffy quinoa and hearty black beans paired with a medley of roasted veggies, topped with marinated baked tofu, creamy avocado, and a sprinkle of hemp seeds. This dish combines layers of texture and flavor to provide a balanced, satisfying meal perfect for any time of day.
INGREDIENTS
1/2 cup cooked Quinoa (120g)
1/2 cup cooked Black Beans (130g)
1 cup Mixed Roasted Veggies (150g)
125g Baked Firm Tofu
1/4 Avocado (50g)
20g Hemp Seeds
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the veggies and baking the tofu.
Toss your chopped mixed vegetables (such as zucchini, red bell pepper, and red onion) with a drizzle of olive oil, salt, and your favorite herbs. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
While the veggies roast, press and cube the firm tofu. Marinate lightly with a pinch of salt, pepper, and a splash of lemon juice. Place tofu on a separate baking dish and bake for roughly 15 minutes until it develops a light golden crust.
In a bowl, combine the pre-cooked quinoa and black beans. Gently fold in the roasted vegetables and baked tofu.
Top the bowl with quartered avocado pieces for creaminess and sprinkle hemp seeds evenly over the dish.
Toss everything gently and serve warm. Enjoy the balanced medley of flavors and textures!