Creamy Pinto Bean and Roasted Vegetable Bowl

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

Creamy Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Pinto Bean and Roasted Vegetable Bowl

A hearty bowl featuring creamy Greek yogurt, tangy grilled tofu, tender pinto beans, fluffy quinoa, and a medley of roasted vegetables. This balanced dish offers a satisfying blend of textures and flavors, perfectly suited for a nourishing meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
37.7g
Fat
7.9g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pinto Beans

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables (Zucchini, Red Bell Pepper, Red Onion)

3/4 cup Plain Nonfat Greek Yogurt

3 ounces Grilled Extra Firm Tofu

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    Meanwhile, heat a non-stick pan or grill pan over medium-high heat. Slice the extra firm tofu into 1/2-inch thick pieces, season lightly with salt and pepper, and grill for about 3-4 minutes on each side until golden and firm.

  • 3

    In a small bowl, combine the plain nonfat Greek yogurt with lemon juice and chopped fresh dill. Season with a pinch of salt and pepper, stirring until smooth. This will serve as your creamy dressing.

  • 4

    Assemble the bowl by layering the roasted vegetables, pinto beans, and cooked quinoa. Top with grilled tofu slices and drizzle generously with the creamy yogurt dressing.

  • 5

    Serve warm, and enjoy this balanced, protein-packed meal.

Creamy Pinto Bean and Roasted Vegetable Bowl

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

Creamy Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Pinto Bean and Roasted Vegetable Bowl

A hearty bowl featuring creamy Greek yogurt, tangy grilled tofu, tender pinto beans, fluffy quinoa, and a medley of roasted vegetables. This balanced dish offers a satisfying blend of textures and flavors, perfectly suited for a nourishing meal any time of day.

NUTRITION

481kcal
Protein
37.7g
Fat
7.9g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Pinto Beans

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables (Zucchini, Red Bell Pepper, Red Onion)

3/4 cup Plain Nonfat Greek Yogurt

3 ounces Grilled Extra Firm Tofu

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    Meanwhile, heat a non-stick pan or grill pan over medium-high heat. Slice the extra firm tofu into 1/2-inch thick pieces, season lightly with salt and pepper, and grill for about 3-4 minutes on each side until golden and firm.

  • 3

    In a small bowl, combine the plain nonfat Greek yogurt with lemon juice and chopped fresh dill. Season with a pinch of salt and pepper, stirring until smooth. This will serve as your creamy dressing.

  • 4

    Assemble the bowl by layering the roasted vegetables, pinto beans, and cooked quinoa. Top with grilled tofu slices and drizzle generously with the creamy yogurt dressing.

  • 5

    Serve warm, and enjoy this balanced, protein-packed meal.