Savory Zucchini and Mushroom Rice Bowl with Black Beans

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

Savory Zucchini and Mushroom Rice Bowl with Black Beans

YOUR SOLIN GENERATED RECIPE

Savory Zucchini and Mushroom Rice Bowl with Black Beans

Enjoy a hearty and flavorful bowl featuring tender sautéed zucchini and mushrooms, protein-packed black beans, and marinated tofu served over a bed of nutty brown rice. A touch of olive oil and zesty lime tie the delicious ingredients together for a satisfying meal at any time of the day.

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NUTRITION

465kcal
Protein
30.1g
Fat
16g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked brown rice

1 cup black beans (rinsed canned)

1 cup sliced zucchini

1 cup sliced mushrooms

6 oz extra firm tofu

1 teaspoon olive oil

1 lime wedge

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu briefly to remove excess water, then cut into 1/2-inch cubes.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Add the tofu cubes and sauté until golden on all sides, about 5-7 minutes. Season lightly with salt, pepper, garlic powder, and cumin.

  • 3

    Separate the tofu from the skillet and add the sliced zucchini and mushrooms. Sauté them for about 3-4 minutes until they begin to soften but still retain a bit of crunch. Season with a pinch of salt and pepper.

  • 4

    Add the black beans to the skillet and stir gently to heat through, about 2 minutes.

  • 5

    To assemble the bowl, layer the brown rice at the bottom, then add the sautéed vegetables, black beans, and tofu.

  • 6

    Finish the dish with a squeeze of fresh lime juice over the bowl for a zesty touch. Adjust seasoning with additional salt and pepper if desired.

Savory Zucchini and Mushroom Rice Bowl with Black Beans

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

Savory Zucchini and Mushroom Rice Bowl with Black Beans

YOUR SOLIN GENERATED RECIPE

Savory Zucchini and Mushroom Rice Bowl with Black Beans

Enjoy a hearty and flavorful bowl featuring tender sautéed zucchini and mushrooms, protein-packed black beans, and marinated tofu served over a bed of nutty brown rice. A touch of olive oil and zesty lime tie the delicious ingredients together for a satisfying meal at any time of the day.

NUTRITION

465kcal
Protein
30.1g
Fat
16g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked brown rice

1 cup black beans (rinsed canned)

1 cup sliced zucchini

1 cup sliced mushrooms

6 oz extra firm tofu

1 teaspoon olive oil

1 lime wedge

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu briefly to remove excess water, then cut into 1/2-inch cubes.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Add the tofu cubes and sauté until golden on all sides, about 5-7 minutes. Season lightly with salt, pepper, garlic powder, and cumin.

  • 3

    Separate the tofu from the skillet and add the sliced zucchini and mushrooms. Sauté them for about 3-4 minutes until they begin to soften but still retain a bit of crunch. Season with a pinch of salt and pepper.

  • 4

    Add the black beans to the skillet and stir gently to heat through, about 2 minutes.

  • 5

    To assemble the bowl, layer the brown rice at the bottom, then add the sautéed vegetables, black beans, and tofu.

  • 6

    Finish the dish with a squeeze of fresh lime juice over the bowl for a zesty touch. Adjust seasoning with additional salt and pepper if desired.