Crispy Avocado and Black Bean Salad Bowl

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

Crispy Avocado and Black Bean Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Black Bean Salad Bowl

Savor a vibrant bowl featuring crispy, pan-seared tempeh cubes tossed with black beans, creamy avocado, and a medley of colorful veggies. Dressed in a zesty lime olive oil vinaigrette, this salad bowls up textures and flavors that delight every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

574kcal
Protein
34.2g
Fat
32.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup Black Beans (canned, drained)

1/2 medium Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Spices: Cumin, Garlic Powder, Salt, Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into small bite-sized cubes. Pat dry and lightly season with cumin, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Sauté the tempeh cubes until they develop a crispy, golden exterior, about 5-7 minutes.

  • 3

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced red bell pepper.

  • 4

    Add the black beans to the salad mixture.

  • 5

    Dice the avocado and gently fold it into the salad.

  • 6

    Place the crispy tempeh on top, drizzle with lime juice, and toss lightly to combine all the flavors.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.

Crispy Avocado and Black Bean Salad Bowl

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

Crispy Avocado and Black Bean Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Black Bean Salad Bowl

Savor a vibrant bowl featuring crispy, pan-seared tempeh cubes tossed with black beans, creamy avocado, and a medley of colorful veggies. Dressed in a zesty lime olive oil vinaigrette, this salad bowls up textures and flavors that delight every bite.

NUTRITION

574kcal
Protein
34.2g
Fat
32.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Tempeh

1/2 cup Black Beans (canned, drained)

1/2 medium Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

Spices: Cumin, Garlic Powder, Salt, Pepper

PREPARATION

  • 1

    Slice the tempeh into small bite-sized cubes. Pat dry and lightly season with cumin, garlic powder, salt, and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Sauté the tempeh cubes until they develop a crispy, golden exterior, about 5-7 minutes.

  • 3

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced red bell pepper.

  • 4

    Add the black beans to the salad mixture.

  • 5

    Dice the avocado and gently fold it into the salad.

  • 6

    Place the crispy tempeh on top, drizzle with lime juice, and toss lightly to combine all the flavors.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.