Name: Spicy Black Bean and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Black Beans; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1/2 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 tsp Chili Powder; 1 tsp Ground Cumin; Salt and Pepper to taste

Spicy Black Bean and Roasted Vegetable Bowl

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

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean and Roasted Vegetable Bowl

Enjoy a vibrant bowl that brings together the hearty creaminess of black beans with the smoky sweetness of roasted vegetables. Finished with a cool, tangy nonfat Greek yogurt drizzle and a touch of olive oil, this bowl delivers a satisfying blend of textures and flavors with a kick of spice.

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NUTRITION

Protein

35.7g

Fat

7.4g

Carbs

66.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Black Beans

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, chili powder, ground cumin, salt, and pepper.
3
Spread the vegetables onto a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until they are tender and slightly charred.
4
While the vegetables roast, warm the black beans in a small pot over medium heat until heated through. Season with a pinch of salt and pepper if desired.
5
Assemble the bowl by placing the warm black beans as the base. Top with the roasted vegetables.
6
Finish with a dollop of nonfat Greek yogurt over the top. Optionally, sprinkle an extra pinch of chili powder for an added kick.
7
Serve immediately and enjoy your nutrient-packed, spicy roasted vegetable bowl.