Spiced Black Beans with Roasted Vegetables and Quinoa

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

Spiced Black Beans with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Spiced Black Beans with Roasted Vegetables and Quinoa

A hearty, plant-based dinner featuring extra firm tofu, black beans, and quinoa tossed with a medley of roasted vegetables and spiced with cumin and smoked paprika for a warm, comforting dish that's both satisfying and full of flavor.

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NUTRITION

518kcal
Protein
40.1g
Fat
14.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

0.4 cup Canned Black Beans (rinsed)

0.33 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

Olive Oil Spray

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the extra firm tofu for about 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Preheat your oven to 400°F. Toss the chopped mixed vegetables with a light spray of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and add the tofu cubes. Sprinkle with ground cumin, smoked paprika, garlic powder, salt, and pepper. Sauté the tofu until lightly golden on all sides, about 8-10 minutes.

  • 5

    In a bowl, gently combine the sautéed tofu, rinsed black beans, and cooked quinoa. If needed, adjust seasoning with salt and pepper.

  • 6

    Once the vegetables are done, fold them into the mixture. Serve warm, and enjoy a balanced plate of spiced tofu, beans, quinoa, and roasted vegetables.

Spiced Black Beans with Roasted Vegetables and Quinoa

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

Spiced Black Beans with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Spiced Black Beans with Roasted Vegetables and Quinoa

A hearty, plant-based dinner featuring extra firm tofu, black beans, and quinoa tossed with a medley of roasted vegetables and spiced with cumin and smoked paprika for a warm, comforting dish that's both satisfying and full of flavor.

NUTRITION

518kcal
Protein
40.1g
Fat
14.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

0.4 cup Canned Black Beans (rinsed)

0.33 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

Olive Oil Spray

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the extra firm tofu for about 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Preheat your oven to 400°F. Toss the chopped mixed vegetables with a light spray of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and add the tofu cubes. Sprinkle with ground cumin, smoked paprika, garlic powder, salt, and pepper. Sauté the tofu until lightly golden on all sides, about 8-10 minutes.

  • 5

    In a bowl, gently combine the sautéed tofu, rinsed black beans, and cooked quinoa. If needed, adjust seasoning with salt and pepper.

  • 6

    Once the vegetables are done, fold them into the mixture. Serve warm, and enjoy a balanced plate of spiced tofu, beans, quinoa, and roasted vegetables.