Creamy 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.

Creamy Spiced Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Pinto Bean and Roasted Vegetable Bowl

A hearty bowl featuring tender pinto beans and an array of roasted vegetables, all beautifully drizzled with a creamy, spiced Greek yogurt dressing and topped with protein-packed egg whites. This vibrant dish delivers a satisfying blend of textures and flavors, from the smoky roasted vegetables to the tangy creaminess of the yogurt, making it perfect for any meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
35.7g
Fat
6.1g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Pinto Beans

1/2 medium Sweet Potato

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Plain Nonfat Greek Yogurt

3 Egg Whites

1 tsp Olive Oil

Spices (Cumin, Smoked Paprika, Salt, Pepper) to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato, red bell pepper, and zucchini into evenly sized pieces. Toss them with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, warm the cooked pinto beans in a small saucepan over medium heat with a pinch of salt and additional spices if desired.

  • 5

    Lightly steam or sauté the egg whites until just set.

  • 6

    In a small bowl, mix the plain nonfat Greek yogurt with a pinch of cumin and smoked paprika to enhance its flavor.

  • 7

    Assemble the bowl by placing the warm pinto beans at the base, topping them with the roasted vegetables, and finishing with the cooked egg whites on top.

  • 8

    Drizzle the spiced Greek yogurt over the bowl and serve immediately.

Creamy 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.

Creamy Spiced Pinto Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Pinto Bean and Roasted Vegetable Bowl

A hearty bowl featuring tender pinto beans and an array of roasted vegetables, all beautifully drizzled with a creamy, spiced Greek yogurt dressing and topped with protein-packed egg whites. This vibrant dish delivers a satisfying blend of textures and flavors, from the smoky roasted vegetables to the tangy creaminess of the yogurt, making it perfect for any meal.

NUTRITION

496kcal
Protein
35.7g
Fat
6.1g
Carbs
77.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Pinto Beans

1/2 medium Sweet Potato

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Plain Nonfat Greek Yogurt

3 Egg Whites

1 tsp Olive Oil

Spices (Cumin, Smoked Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato, red bell pepper, and zucchini into evenly sized pieces. Toss them with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, warm the cooked pinto beans in a small saucepan over medium heat with a pinch of salt and additional spices if desired.

  • 5

    Lightly steam or sauté the egg whites until just set.

  • 6

    In a small bowl, mix the plain nonfat Greek yogurt with a pinch of cumin and smoked paprika to enhance its flavor.

  • 7

    Assemble the bowl by placing the warm pinto beans at the base, topping them with the roasted vegetables, and finishing with the cooked egg whites on top.

  • 8

    Drizzle the spiced Greek yogurt over the bowl and serve immediately.