YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Roasted Veggie Bowl
Enjoy a vibrant bowl filled with a medley of textures and flavors—a satisfying combination of hearty black beans, crisp roasted vegetables, and creamy avocado, all tossed with nutty quinoa and lightly spiced tofu. This bowl delivers a balance of savory, sweet, and earthy notes, making it a perfect wholesome meal for any time of the day.
INGREDIENTS
3/4 cup Black Beans (cooked, approx 130g)
150g Extra-Firm Tofu (raw)
1/3 cup cooked Quinoa (approx 58g)
1/4 cup Roasted Chickpeas (approx 40g)
1/2 cup Roasted Sweet Potato Cubes (approx 100g)
1 cup Baby Kale (raw, approx 21g)
1/4 fruit Avocado (sliced, approx 50g)
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the black beans and chickpeas. Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a small baking sheet for roasting.
Peel and dice the sweet potato into small cubes. Toss the cubes with a little olive oil, salt, and your favorite spices (such as paprika or cumin), and spread them on another baking sheet.
Place the chickpeas and sweet potato cubes in the oven. Roast the chickpeas for about 15 minutes and the sweet potato for 20-25 minutes, or until tender and lightly crisp on the edges.
While the vegetables roast, press the tofu gently to remove excess moisture and cut it into bite-sized cubes. If desired, lightly season the tofu and pan-sauté it in a non-stick skillet over medium heat until golden on all sides, about 5-7 minutes.
Prepare the quinoa according to package instructions, if not already cooked. Fluff and set aside.
In a bowl, layer the baby kale as a base. Add the black beans, quinoa, roasted chickpeas, roasted sweet potato, and pan-sautéed tofu.
Top the bowl with sliced avocado and, if desired, a light squeeze of lime juice and a sprinkle of fresh herbs such as cilantro.
Mix gently and serve warm for a comforting meal.