YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Roasted Veggie Bowl
Enjoy a vibrant bowl loaded with hearty black beans, fluffy quinoa, protein-packed tofu and a perfectly poached egg, complemented by a medley of roasted sweet potato, zucchini, and red bell pepper. This dish provides a satisfying blend of textures and flavors, from the creamy beans to the crisp roasted veggies, all drizzled with a light seasoning that delivers both warmth and brightness.
INGREDIENTS
0.5 cup Black Beans (cooked)
0.5 cup Quinoa (cooked)
0.25 cup Roasted Chickpeas
1 Poached Egg (large)
3 ounces Extra Firm Tofu
0.5 medium Roasted Sweet Potato
0.5 cup Roasted Zucchini
0.5 cup Roasted Red Bell Pepper
1 teaspoon Olive Oil
Seasoning (Salt, Pepper, Paprika) to taste
PREPARATION
Preheat your oven to 400°F. Toss diced sweet potato, zucchini, and red bell pepper in olive oil and your preferred seasonings (salt, pepper, paprika), then spread evenly on a baking sheet.
Roast the vegetables for about 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, warm the black beans and quinoa separately, and toast the roasted chickpeas lightly in a dry pan for added crunch if desired.
Press the tofu into cubes and season lightly; pan-sear them over medium heat for about 3-4 minutes per side until golden.
Poach an egg in simmering water until the white is set, about 3 minutes.
Assemble the bowl by layering black beans, quinoa, roasted chickpeas, tofu, and the roasted vegetables.
Top the bowl with the poached egg and garnish with additional seasonings if desired.