Black Bean and Roasted Veggie Burrito Bowl

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

Black Bean and Roasted Veggie Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Black Bean and Roasted Veggie Burrito Bowl

Enjoy a vibrant bowl featuring hearty black beans, crisp roasted veggies, protein-packed tofu, and fluffy quinoa, all brightened with a zesty lime dressing and a hint of creamy avocado. Perfectly balanced for flavor and nutrition, this bowl is as nourishing as it is delicious.

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NUTRITION

566kcal
Protein
33.8g
Fat
16.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (canned, low sodium)

150g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Bell Pepper & Zucchini Mix

1/4 Avocado

1 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting veggies.

  • 2

    Rinse and drain the black beans. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss chopped bell pepper and zucchini with a drizzle of olive oil (optional), salt, and pepper, then spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, press the tofu lightly with a paper towel. Season the tofu cubes with ground cumin, chili powder, salt, and pepper. Sauté the tofu in a non-stick pan over medium heat for about 6-8 minutes, turning occasionally until lightly browned.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base. Top with black beans, sautéed tofu, and roasted veggies.

  • 6

    Add a few slices of avocado and drizzle lime juice over the bowl. Adjust salt and pepper if needed, then serve immediately.

Black Bean and Roasted Veggie Burrito Bowl

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

Black Bean and Roasted Veggie Burrito Bowl

YOUR SOLIN GENERATED RECIPE

Black Bean and Roasted Veggie Burrito Bowl

Enjoy a vibrant bowl featuring hearty black beans, crisp roasted veggies, protein-packed tofu, and fluffy quinoa, all brightened with a zesty lime dressing and a hint of creamy avocado. Perfectly balanced for flavor and nutrition, this bowl is as nourishing as it is delicious.

NUTRITION

566kcal
Protein
33.8g
Fat
16.4g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (canned, low sodium)

150g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Bell Pepper & Zucchini Mix

1/4 Avocado

1 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting veggies.

  • 2

    Rinse and drain the black beans. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss chopped bell pepper and zucchini with a drizzle of olive oil (optional), salt, and pepper, then spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, press the tofu lightly with a paper towel. Season the tofu cubes with ground cumin, chili powder, salt, and pepper. Sauté the tofu in a non-stick pan over medium heat for about 6-8 minutes, turning occasionally until lightly browned.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base. Top with black beans, sautéed tofu, and roasted veggies.

  • 6

    Add a few slices of avocado and drizzle lime juice over the bowl. Adjust salt and pepper if needed, then serve immediately.