Black Beans and Rice Bowl with Avocado and Roasted Vegetables

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

Black Beans and Rice Bowl with Avocado and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Black Beans and Rice Bowl with Avocado and Roasted Vegetables

Enjoy a bright and satisfying bowl featuring tender brown rice and hearty black beans crowned with roasted vegetables, a delicate poached egg, and a creamy dollop of nonfat Greek yogurt. A light sprinkle of avocado adds a subtle richness, making this dish both flavorful and balanced for your evening meal.

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NUTRITION

492kcal
Protein
37g
Fat
9.8g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~100g)

1/2 cup cooked Black Beans (~130g)

1/8 medium Avocado (~30g)

1/2 cup Roasted Mixed Vegetables (~75g)

1 large Poached Egg

1 cup Nonfat Greek Yogurt (~245g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, reheat or prepare 1/2 cup of cooked brown rice and 1/2 cup of cooked black beans. Season the beans lightly with cumin and a squeeze of lime if desired.

  • 3

    Poach one egg in simmering water with a dash of vinegar for about 3-4 minutes until the white is firm but the yolk remains runny.

  • 4

    To assemble the bowl, layer the brown rice and black beans as the base. Top with the roasted vegetables.

  • 5

    Slice 1/8 of a medium avocado and gently scatter over the bowl.

  • 6

    Place the poached egg on top and serve with a side dollop of nonfat Greek yogurt to add a creamy contrast.

  • 7

    Optionally, season with a pinch of salt, cracked black pepper, and a drizzle of hot sauce for extra flavor, then enjoy your balanced and nutritious dinner.

Black Beans and Rice Bowl with Avocado and Roasted Vegetables

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

Black Beans and Rice Bowl with Avocado and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Black Beans and Rice Bowl with Avocado and Roasted Vegetables

Enjoy a bright and satisfying bowl featuring tender brown rice and hearty black beans crowned with roasted vegetables, a delicate poached egg, and a creamy dollop of nonfat Greek yogurt. A light sprinkle of avocado adds a subtle richness, making this dish both flavorful and balanced for your evening meal.

NUTRITION

492kcal
Protein
37g
Fat
9.8g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (~100g)

1/2 cup cooked Black Beans (~130g)

1/8 medium Avocado (~30g)

1/2 cup Roasted Mixed Vegetables (~75g)

1 large Poached Egg

1 cup Nonfat Greek Yogurt (~245g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, reheat or prepare 1/2 cup of cooked brown rice and 1/2 cup of cooked black beans. Season the beans lightly with cumin and a squeeze of lime if desired.

  • 3

    Poach one egg in simmering water with a dash of vinegar for about 3-4 minutes until the white is firm but the yolk remains runny.

  • 4

    To assemble the bowl, layer the brown rice and black beans as the base. Top with the roasted vegetables.

  • 5

    Slice 1/8 of a medium avocado and gently scatter over the bowl.

  • 6

    Place the poached egg on top and serve with a side dollop of nonfat Greek yogurt to add a creamy contrast.

  • 7

    Optionally, season with a pinch of salt, cracked black pepper, and a drizzle of hot sauce for extra flavor, then enjoy your balanced and nutritious dinner.