Crisp Avocado and Black Bean Salad Bowl

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

Crisp Avocado and Black Bean Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado and Black Bean Salad Bowl

Enjoy a vibrant bowl featuring protein-packed black beans and savory tempeh paired with refreshing citrus-lime dressing and a hint of creamy avocado. This salad harmoniously blends textures and flavors for a satisfying meal that’s perfect any time of day.

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NUTRITION

569kcal
Protein
36.4g
Fat
24g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans (172g)

100g Tempeh

1/4 medium Avocado (50g)

1/2 medium Red Bell Pepper (46g)

1/4 small Red Onion (25g)

1 Tablespoon Lime Juice (15g)

1 Teaspoon Olive Oil (4.5g)

2 Tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Rinse and drain the cooked black beans if using canned, and place them in a large mixing bowl.

  • 2

    Dice the tempeh into small cubes. In a non-stick skillet over medium heat, add the tempeh and lightly sauté until golden brown on all sides, about 5-7 minutes. Allow to cool slightly.

  • 3

    Dice the red bell pepper and red onion into small pieces. Roughly chop the fresh cilantro.

  • 4

    Carefully dice the avocado into small cubes and add to the bowl with the black beans.

  • 5

    Add the sautéed tempeh, red bell pepper, red onion, and cilantro to the bowl.

  • 6

    In a small bowl, whisk together lime juice and olive oil. Season with a pinch of salt and pepper to taste.

  • 7

    Pour the dressing over the salad and gently toss to combine all ingredients.

  • 8

    Serve immediately, or chill briefly in the refrigerator for a refreshing, crisp taste.

Crisp Avocado and Black Bean Salad Bowl

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

Crisp Avocado and Black Bean Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado and Black Bean Salad Bowl

Enjoy a vibrant bowl featuring protein-packed black beans and savory tempeh paired with refreshing citrus-lime dressing and a hint of creamy avocado. This salad harmoniously blends textures and flavors for a satisfying meal that’s perfect any time of day.

NUTRITION

569kcal
Protein
36.4g
Fat
24g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans (172g)

100g Tempeh

1/4 medium Avocado (50g)

1/2 medium Red Bell Pepper (46g)

1/4 small Red Onion (25g)

1 Tablespoon Lime Juice (15g)

1 Teaspoon Olive Oil (4.5g)

2 Tablespoons Fresh Cilantro

PREPARATION

  • 1

    Rinse and drain the cooked black beans if using canned, and place them in a large mixing bowl.

  • 2

    Dice the tempeh into small cubes. In a non-stick skillet over medium heat, add the tempeh and lightly sauté until golden brown on all sides, about 5-7 minutes. Allow to cool slightly.

  • 3

    Dice the red bell pepper and red onion into small pieces. Roughly chop the fresh cilantro.

  • 4

    Carefully dice the avocado into small cubes and add to the bowl with the black beans.

  • 5

    Add the sautéed tempeh, red bell pepper, red onion, and cilantro to the bowl.

  • 6

    In a small bowl, whisk together lime juice and olive oil. Season with a pinch of salt and pepper to taste.

  • 7

    Pour the dressing over the salad and gently toss to combine all ingredients.

  • 8

    Serve immediately, or chill briefly in the refrigerator for a refreshing, crisp taste.