Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

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

Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

Enjoy a vibrant and satisfying bowl brimming with tender pinto beans, crunchy edamame, and beautifully roasted sweet potato, bell pepper, and zucchini, topped with cubes of lightly seared tofu and a sprinkle of crunchy pumpkin seeds. Infused with warm spices and finished with a drizzle of olive oil, this bowl is both hearty and wholesome, perfect for a balanced meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

597kcal
Protein
34.7g
Fat
20.9g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Pinto Beans

1/2 cup shelled Edamame

1 medium Sweet Potato

100g Firm Tofu

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

2 tbsp Pumpkin Seeds

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato, red bell pepper, and zucchini into bite-sized pieces and toss them with a drizzle of olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium heat and lightly sear the firm tofu (cut into cubes) until golden on all sides.

  • 4

    In a bowl, combine the pinto beans and shelled edamame. Add the roasted vegetables and tofu to the bowl.

  • 5

    Finish by sprinkling the pumpkin seeds over the top for a crunchy texture and adjust salt and pepper if needed. Mix gently and serve warm.

Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

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

Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Pinto Bean and Roasted Vegetable Bowl

Enjoy a vibrant and satisfying bowl brimming with tender pinto beans, crunchy edamame, and beautifully roasted sweet potato, bell pepper, and zucchini, topped with cubes of lightly seared tofu and a sprinkle of crunchy pumpkin seeds. Infused with warm spices and finished with a drizzle of olive oil, this bowl is both hearty and wholesome, perfect for a balanced meal any time of day.

NUTRITION

597kcal
Protein
34.7g
Fat
20.9g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Pinto Beans

1/2 cup shelled Edamame

1 medium Sweet Potato

100g Firm Tofu

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

2 tbsp Pumpkin Seeds

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato, red bell pepper, and zucchini into bite-sized pieces and toss them with a drizzle of olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium heat and lightly sear the firm tofu (cut into cubes) until golden on all sides.

  • 4

    In a bowl, combine the pinto beans and shelled edamame. Add the roasted vegetables and tofu to the bowl.

  • 5

    Finish by sprinkling the pumpkin seeds over the top for a crunchy texture and adjust salt and pepper if needed. Mix gently and serve warm.