Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Fresh Greens

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 Sweet Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Fresh Greens

A vibrant, nutrient-packed bowl featuring fluffy quinoa, protein-rich black beans, sweet roasted sweet potatoes, crisp fresh greens, and golden seared tofu, finished with a crunchy sprinkle of pumpkin seeds. This dish balances hearty textures with fresh, earthy flavors, making it as visually appealing as it is satisfying.

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NUTRITION

556kcal
Protein
31.8g
Fat
17.1g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup black beans (86g)

1 small roasted sweet potato (130g)

1 cup fresh spinach (30g)

160g extra-firm tofu, cubed

1 tablespoon pumpkin seeds (9g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato into bite-sized pieces, toss with a light drizzle of olive oil (optional), salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes for about 20-25 minutes or until tender and slightly caramelized, turning halfway through.

  • 3

    While the sweet potatoes roast, prepare the tofu. Press the tofu to remove excess moisture, then cut it into cubes. Lightly season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the tofu cubes. Sauté until all sides are lightly golden and crispy, about 5-7 minutes.

  • 5

    In a large bowl, combine the cooked quinoa, black beans, fresh spinach, and roasted sweet potatoes.

  • 6

    Gently fold in the sautéed tofu, and top the bowl with a scattering of pumpkin seeds for added crunch.

  • 7

    Optionally, drizzle a squeeze of lemon juice or your favorite light dressing to brighten the flavors before serving.

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Fresh Greens

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 Sweet Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Quinoa Bowl with Roasted Sweet Potatoes and Fresh Greens

A vibrant, nutrient-packed bowl featuring fluffy quinoa, protein-rich black beans, sweet roasted sweet potatoes, crisp fresh greens, and golden seared tofu, finished with a crunchy sprinkle of pumpkin seeds. This dish balances hearty textures with fresh, earthy flavors, making it as visually appealing as it is satisfying.

NUTRITION

556kcal
Protein
31.8g
Fat
17.1g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup black beans (86g)

1 small roasted sweet potato (130g)

1 cup fresh spinach (30g)

160g extra-firm tofu, cubed

1 tablespoon pumpkin seeds (9g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato into bite-sized pieces, toss with a light drizzle of olive oil (optional), salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes for about 20-25 minutes or until tender and slightly caramelized, turning halfway through.

  • 3

    While the sweet potatoes roast, prepare the tofu. Press the tofu to remove excess moisture, then cut it into cubes. Lightly season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the tofu cubes. Sauté until all sides are lightly golden and crispy, about 5-7 minutes.

  • 5

    In a large bowl, combine the cooked quinoa, black beans, fresh spinach, and roasted sweet potatoes.

  • 6

    Gently fold in the sautéed tofu, and top the bowl with a scattering of pumpkin seeds for added crunch.

  • 7

    Optionally, drizzle a squeeze of lemon juice or your favorite light dressing to brighten the flavors before serving.