Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

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

Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

Savor this nutritious bowl that features a vibrant mix of roasted vegetables, hearty black beans, and flavorful marinated tofu, all served atop a bed of fluffy quinoa. Topped with a perfectly poached egg and a creamy avocado drizzle, every bite is a balanced harmony of textures and tastes, making it a satisfying meal any time of day.

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NUTRITION

576kcal
Protein
36g
Fat
25.8g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

½ cup Black Beans (cooked)

½ cup Quinoa (cooked)

200 grams Firm Tofu

1 cup Mixed Roasted Vegetables

¼ medium Avocado

1 large Egg

½ tablespoon Olive Oil

Spices (Salt, Pepper, Cumin) to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Toss chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and cumin, then spread them on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    While vegetables roast, press and cube the firm tofu. Pan-sear the tofu in a nonstick skillet over medium heat until golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 3

    Cook quinoa according to package instructions; once done, fluff with a fork.

  • 4

    Warm the black beans in a small pot over low heat until heated through.

  • 5

    For the avocado cream, mash the avocado in a small bowl and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the bowl by layering quinoa as the base, followed by black beans, roasted vegetables, and tofu. Drizzle the creamy avocado on top.

  • 8

    Place the poached egg at the center, garnish with an extra sprinkle of pepper, and serve warm.

Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

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

Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Roasted Vegetable Bowl with Creamy Avocado

Savor this nutritious bowl that features a vibrant mix of roasted vegetables, hearty black beans, and flavorful marinated tofu, all served atop a bed of fluffy quinoa. Topped with a perfectly poached egg and a creamy avocado drizzle, every bite is a balanced harmony of textures and tastes, making it a satisfying meal any time of day.

NUTRITION

576kcal
Protein
36g
Fat
25.8g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

½ cup Black Beans (cooked)

½ cup Quinoa (cooked)

200 grams Firm Tofu

1 cup Mixed Roasted Vegetables

¼ medium Avocado

1 large Egg

½ tablespoon Olive Oil

Spices (Salt, Pepper, Cumin) to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and cumin, then spread them on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    While vegetables roast, press and cube the firm tofu. Pan-sear the tofu in a nonstick skillet over medium heat until golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 3

    Cook quinoa according to package instructions; once done, fluff with a fork.

  • 4

    Warm the black beans in a small pot over low heat until heated through.

  • 5

    For the avocado cream, mash the avocado in a small bowl and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Assemble the bowl by layering quinoa as the base, followed by black beans, roasted vegetables, and tofu. Drizzle the creamy avocado on top.

  • 8

    Place the poached egg at the center, garnish with an extra sprinkle of pepper, and serve warm.