Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

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

Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

A hearty, satisfying bowl featuring smoky black beans and fluffy quinoa topped with colorful roasted vegetables. The dish is finished with a zesty, creamy cilantro lime dressing that unites all the vibrant flavors, perfect for a nutrient-packed lunch.

Try 3 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
33g
Fat
11.4g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans (172g)

0.75 cup cooked quinoa (167g)

1 cup mixed roasted veggies (150g)

0.33 cup nonfat Greek yogurt (80g)

0.5 teaspoon olive oil (2.3g)

1 tablespoon hemp seeds (10g)

2 tablespoons fresh cilantro

2 tablespoons lime juice

1 clove garlic, minced

1 teaspoon smoked paprika

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell pepper, zucchini, and red onion with a dash of smoked paprika, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the veggies roast, prepare the quinoa according to package instructions, and warm the cooked black beans in a small saucepan with a pinch of smoked paprika and minced garlic to infuse a smoky flavor.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, lime juice, finely chopped cilantro, and olive oil to create a creamy cilantro lime dressing.

  • 4

    Assemble your bowl by layering the warm quinoa, seasoned black beans, and roasted veggies.

  • 5

    Drizzle the creamy dressing over the bowl and sprinkle hemp seeds on top for an extra nutritional boost.

  • 6

    Garnish with additional fresh cilantro if desired and serve warm.

Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

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

Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

YOUR SOLIN GENERATED RECIPE

Smoky Black Bean and Quinoa Bowl with Roasted Veggies and Creamy Cilantro Lime Dressing

A hearty, satisfying bowl featuring smoky black beans and fluffy quinoa topped with colorful roasted vegetables. The dish is finished with a zesty, creamy cilantro lime dressing that unites all the vibrant flavors, perfect for a nutrient-packed lunch.

NUTRITION

573kcal
Protein
33g
Fat
11.4g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans (172g)

0.75 cup cooked quinoa (167g)

1 cup mixed roasted veggies (150g)

0.33 cup nonfat Greek yogurt (80g)

0.5 teaspoon olive oil (2.3g)

1 tablespoon hemp seeds (10g)

2 tablespoons fresh cilantro

2 tablespoons lime juice

1 clove garlic, minced

1 teaspoon smoked paprika

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell pepper, zucchini, and red onion with a dash of smoked paprika, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the veggies roast, prepare the quinoa according to package instructions, and warm the cooked black beans in a small saucepan with a pinch of smoked paprika and minced garlic to infuse a smoky flavor.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, lime juice, finely chopped cilantro, and olive oil to create a creamy cilantro lime dressing.

  • 4

    Assemble your bowl by layering the warm quinoa, seasoned black beans, and roasted veggies.

  • 5

    Drizzle the creamy dressing over the bowl and sprinkle hemp seeds on top for an extra nutritional boost.

  • 6

    Garnish with additional fresh cilantro if desired and serve warm.