Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

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

Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

Enjoy a vibrant bowl featuring crispy roasted sweet potato, hearty black beans, fluffy quinoa, and perfectly poached eggs, all crowned with creamy slices of fresh avocado. A sprinkle of cumin and paprika adds warmth, while a light seasoning of salt and pepper brings out all the flavors for a satisfying meal any time of day.

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NUTRITION

581kcal
Protein
31.7g
Fat
19.8g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (canned, drained)

1/2 medium Sweet Potato, cubed

1/4 medium Avocado, sliced

2 large Eggs, poached

1/4 cup cooked Quinoa

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them with ground cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes or until tender and slightly crispy.

  • 4

    While the sweet potatoes roast, lightly warm the black beans in a small saucepan over medium heat, stirring occasionally.

  • 5

    If not pre-cooked, prepare quinoa according to package instructions until fluffy.

  • 6

    Poach the eggs by bringing a pot of water to a simmer, then gently slide in the eggs and cook for about 3-4 minutes until the whites are set but yolks remain runny.

  • 7

    Assemble the bowl by layering warm quinoa, roasted sweet potato, and black beans. Top with the poached eggs and fresh avocado slices.

  • 8

    Finish with a final sprinkle of salt and pepper and enjoy immediately.

Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

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

Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Black Bean Bowl with Fresh Avocado

Enjoy a vibrant bowl featuring crispy roasted sweet potato, hearty black beans, fluffy quinoa, and perfectly poached eggs, all crowned with creamy slices of fresh avocado. A sprinkle of cumin and paprika adds warmth, while a light seasoning of salt and pepper brings out all the flavors for a satisfying meal any time of day.

NUTRITION

581kcal
Protein
31.7g
Fat
19.8g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (canned, drained)

1/2 medium Sweet Potato, cubed

1/4 medium Avocado, sliced

2 large Eggs, poached

1/4 cup cooked Quinoa

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss them with ground cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes or until tender and slightly crispy.

  • 4

    While the sweet potatoes roast, lightly warm the black beans in a small saucepan over medium heat, stirring occasionally.

  • 5

    If not pre-cooked, prepare quinoa according to package instructions until fluffy.

  • 6

    Poach the eggs by bringing a pot of water to a simmer, then gently slide in the eggs and cook for about 3-4 minutes until the whites are set but yolks remain runny.

  • 7

    Assemble the bowl by layering warm quinoa, roasted sweet potato, and black beans. Top with the poached eggs and fresh avocado slices.

  • 8

    Finish with a final sprinkle of salt and pepper and enjoy immediately.