Hearty Black Bean Burrito Bowl with Fresh Avocado

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

Hearty Black Bean Burrito Bowl with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean Burrito Bowl with Fresh Avocado

Enjoy a vibrant and satisfying bowl featuring creamy black beans and savory tempeh, served over a bed of fluffy brown rice and fresh veggies. This colorful dish is elevated by the natural creaminess of avocado and the bright flavors of tomato, corn, red onion, and bell pepper, finished with a squeeze of lime for a zesty twist.

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NUTRITION

599kcal
Protein
33g
Fat
17.5g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

2.5 ounces Tempeh

1/4 cup Brown Rice (cooked)

1/4 portion Avocado (about 1/4 medium)

1/4 cup Corn

1/2 medium Tomato

1/4 cup Red Onion, diced

1/4 cup Bell Pepper, diced

1 tablespoon Lime Juice

1 garlic clove, minced

1 teaspoon Chili Powder

1 teaspoon Cumin

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PREPARATION

  • 1

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

  • 2

    Cut the tempeh into small cubes. In a non-stick skillet over medium heat, lightly sauté the tempeh with a minced garlic clove, chili powder, and cumin until it's golden and slightly crispy, about 5-7 minutes.

  • 3

    Warm the pre-cooked brown rice if necessary.

  • 4

    Dice the avocado, tomato, red onion, and bell pepper. Combine them in a separate bowl along with the corn.

  • 5

    Squeeze lime juice over the mixed vegetables and gently toss to combine.

  • 6

    Assemble the bowl by layering brown rice at the bottom, followed by black beans, sautéed tempeh, and the fresh vegetable mixture on top.

  • 7

    Finish with an extra drizzle of lime juice if desired and serve immediately.

Hearty Black Bean Burrito Bowl with Fresh Avocado

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

Hearty Black Bean Burrito Bowl with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean Burrito Bowl with Fresh Avocado

Enjoy a vibrant and satisfying bowl featuring creamy black beans and savory tempeh, served over a bed of fluffy brown rice and fresh veggies. This colorful dish is elevated by the natural creaminess of avocado and the bright flavors of tomato, corn, red onion, and bell pepper, finished with a squeeze of lime for a zesty twist.

NUTRITION

599kcal
Protein
33g
Fat
17.5g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans

2.5 ounces Tempeh

1/4 cup Brown Rice (cooked)

1/4 portion Avocado (about 1/4 medium)

1/4 cup Corn

1/2 medium Tomato

1/4 cup Red Onion, diced

1/4 cup Bell Pepper, diced

1 tablespoon Lime Juice

1 garlic clove, minced

1 teaspoon Chili Powder

1 teaspoon Cumin

PREPARATION

  • 1

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

  • 2

    Cut the tempeh into small cubes. In a non-stick skillet over medium heat, lightly sauté the tempeh with a minced garlic clove, chili powder, and cumin until it's golden and slightly crispy, about 5-7 minutes.

  • 3

    Warm the pre-cooked brown rice if necessary.

  • 4

    Dice the avocado, tomato, red onion, and bell pepper. Combine them in a separate bowl along with the corn.

  • 5

    Squeeze lime juice over the mixed vegetables and gently toss to combine.

  • 6

    Assemble the bowl by layering brown rice at the bottom, followed by black beans, sautéed tempeh, and the fresh vegetable mixture on top.

  • 7

    Finish with an extra drizzle of lime juice if desired and serve immediately.