Fresh Black Bean Burrito Bowl

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

Fresh Black Bean Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean Burrito Bowl

A vibrant and hearty black bean bowl combining zesty grilled tempeh with fresh vegetables and a light quinoa base, all brought together by a tangy avocado-tomato salsa. This satisfying bowl promises a burst of flavors and textures in every bite.

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NUTRITION

548kcal
Protein
34.4g
Fat
18.4g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans

1/2 cup cooked Quinoa

100g Grilled Tempeh

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup diced Red Bell Pepper

1/4 cup Corn

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PREPARATION

  • 1

    Rinse and drain the black beans if using canned, and set them aside.

  • 2

    Prepare quinoa according to package instructions; once cooked, allow it to cool slightly.

  • 3

    Slice the tempeh into 1/2 inch pieces, and marinate briefly in your preferred spices (such as cumin, garlic powder, and a squeeze of lime). Grill or pan-sear the tempeh until lightly browned on both sides.

  • 4

    Dice the avocado, halve the cherry tomatoes, and chop the red bell pepper into small pieces. If using fresh corn, lightly char it in a pan or on the grill; if using frozen, ensure it is thawed.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with black beans, grilled tempeh, and the mixed fresh vegetables.

  • 6

    Gently toss to combine the ingredients. Optionally, season with a pinch of salt, pepper, and a splash of lime juice for extra brightness.

  • 7

    Serve immediately and enjoy your vibrant, nutrient-packed burrito bowl.

Fresh Black Bean Burrito Bowl

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

Fresh Black Bean Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean Burrito Bowl

A vibrant and hearty black bean bowl combining zesty grilled tempeh with fresh vegetables and a light quinoa base, all brought together by a tangy avocado-tomato salsa. This satisfying bowl promises a burst of flavors and textures in every bite.

NUTRITION

548kcal
Protein
34.4g
Fat
18.4g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans

1/2 cup cooked Quinoa

100g Grilled Tempeh

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup diced Red Bell Pepper

1/4 cup Corn

PREPARATION

  • 1

    Rinse and drain the black beans if using canned, and set them aside.

  • 2

    Prepare quinoa according to package instructions; once cooked, allow it to cool slightly.

  • 3

    Slice the tempeh into 1/2 inch pieces, and marinate briefly in your preferred spices (such as cumin, garlic powder, and a squeeze of lime). Grill or pan-sear the tempeh until lightly browned on both sides.

  • 4

    Dice the avocado, halve the cherry tomatoes, and chop the red bell pepper into small pieces. If using fresh corn, lightly char it in a pan or on the grill; if using frozen, ensure it is thawed.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with black beans, grilled tempeh, and the mixed fresh vegetables.

  • 6

    Gently toss to combine the ingredients. Optionally, season with a pinch of salt, pepper, and a splash of lime juice for extra brightness.

  • 7

    Serve immediately and enjoy your vibrant, nutrient-packed burrito bowl.