YOUR SOLIN GENERATED RECIPE
Black Bean Burrito Bowl with Fresh Veggies and Creamy Avocado
A vibrant bowl loaded with hearty black beans, fluffy quinoa, savory marinated tofu, and a medley of fresh veggies, finished with creamy avocado and a zesty lime dressing. This dish delivers a satisfying balance of protein, fiber, and healthy fats, perfect for a wholesome meal that delights the senses.
INGREDIENTS
1 cup canned black beans, drained
1/3 cup cooked quinoa
120 grams extra firm tofu
1/2 medium avocado
1/2 medium red bell pepper, sliced
1 medium tomato, diced
1/4 cup corn kernels
1 tbsp fresh lime juice
2 tbsp chopped cilantro
Salt & pepper to taste
PREPARATION
Rinse and drain the canned black beans. Rinse the quinoa and cook according to package instructions if not already prepared.
Press the tofu lightly with paper towels to remove excess moisture, then cut into small cubes.
In a non-stick skillet over medium heat, add the tofu cubes. Sauté for about 5-7 minutes until lightly golden on all sides. Season with a pinch of salt and pepper.
While the tofu cooks, dice the tomato, slice the red bell pepper, and if using fresh corn, quickly sauté or leave raw for crunch.
In a large bowl, combine the black beans, cooked quinoa, sautéed tofu, red bell pepper, tomato, and corn kernels.
Slice the avocado in half, remove the pit, and dice or scoop out half for creaminess. Add it to the bowl.
Drizzle the fresh lime juice over the mixture, add chopped cilantro, and gently toss to combine all the flavors.
Season with additional salt and pepper if needed, and serve immediately for a fresh, vibrant burrito bowl experience.