Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

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

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

A vibrant and satisfying bowl featuring fluffy quinoa, hearty black beans, and tender edamame paired with oven-roasted bell peppers and zucchini. Finished with a drizzle of olive oil and a sprinkle of cumin, this bowl combines textures and flavors that are both warming and refreshing.

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NUTRITION

543kcal
Protein
32.1g
Fat
15.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~93g)

1/2 cup Black Beans (~86g)

1 cup shelled Edamame (~155g)

1 plate serving roasted bell pepper & zucchini (~150g)

1 tsp Olive Oil

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell pepper and zucchini into bite-sized pieces, toss them with 1/2 tsp olive oil, cumin, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables are roasting, prepare your other ingredients. If not already done, cook quinoa as per package instructions and warm black beans and edamame.

  • 4

    In a bowl, layer the 1/2 cup of cooked quinoa as the base, then top with 1/2 cup of black beans and 1 cup of edamame.

  • 5

    Add the roasted vegetables on top and drizzle with the remaining olive oil. Season with additional salt and pepper if desired.

  • 6

    Gently toss the ingredients to combine and serve warm.

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

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

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Vegetables

A vibrant and satisfying bowl featuring fluffy quinoa, hearty black beans, and tender edamame paired with oven-roasted bell peppers and zucchini. Finished with a drizzle of olive oil and a sprinkle of cumin, this bowl combines textures and flavors that are both warming and refreshing.

NUTRITION

543kcal
Protein
32.1g
Fat
15.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~93g)

1/2 cup Black Beans (~86g)

1 cup shelled Edamame (~155g)

1 plate serving roasted bell pepper & zucchini (~150g)

1 tsp Olive Oil

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell pepper and zucchini into bite-sized pieces, toss them with 1/2 tsp olive oil, cumin, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables are roasting, prepare your other ingredients. If not already done, cook quinoa as per package instructions and warm black beans and edamame.

  • 4

    In a bowl, layer the 1/2 cup of cooked quinoa as the base, then top with 1/2 cup of black beans and 1 cup of edamame.

  • 5

    Add the roasted vegetables on top and drizzle with the remaining olive oil. Season with additional salt and pepper if desired.

  • 6

    Gently toss the ingredients to combine and serve warm.