Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

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

Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

Enjoy a wholesome, textured bowl featuring crispy roasted small potato cubes paired with hearty black beans, perfectly complemented by a zesty fresh salsa and creamy avocado. Topped with two softly poached eggs, this dish blends vibrant flavors and satisfying textures to offer a nourishing meal that energizes you without weighing you down.

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NUTRITION

522kcal
Protein
25.5g
Fat
15.3g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 small potato (approx. 120g)

1 cup cooked black beans (172g)

2 large eggs

1/4 avocado (approx. 50g)

1 serving fresh salsa (approx. 80g)

1/2 teaspoon olive oil (optional)

Seasonings: salt, pepper, cumin (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Dice the small potato into cubes, toss lightly with olive oil (if using) and season with salt, pepper, and a pinch of cumin.

  • 2

    Spread the potato cubes on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until crispy and tender, stirring halfway through.

  • 3

    While the potatoes roast, warm the black beans in a small saucepan over low heat; season lightly with salt, pepper, and a squeeze of lime if desired.

  • 4

    Prepare the fresh salsa by combining diced tomatoes, finely chopped red onion, chopped cilantro, and a squeeze of lime juice in a bowl.

  • 5

    Poach or lightly fry the two eggs according to your preference.

  • 6

    Assemble the bowl by layering the roasted potatoes, warm black beans, and fresh salsa. Top with the poached eggs and arrange avocado slices on the side.

  • 7

    Serve immediately, enjoying the mix of crisp, creamy, and savory flavors.

Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

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

Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato and Black Bean Bowl with Fresh Salsa and Creamy Avocado

Enjoy a wholesome, textured bowl featuring crispy roasted small potato cubes paired with hearty black beans, perfectly complemented by a zesty fresh salsa and creamy avocado. Topped with two softly poached eggs, this dish blends vibrant flavors and satisfying textures to offer a nourishing meal that energizes you without weighing you down.

NUTRITION

522kcal
Protein
25.5g
Fat
15.3g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 small potato (approx. 120g)

1 cup cooked black beans (172g)

2 large eggs

1/4 avocado (approx. 50g)

1 serving fresh salsa (approx. 80g)

1/2 teaspoon olive oil (optional)

Seasonings: salt, pepper, cumin (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Dice the small potato into cubes, toss lightly with olive oil (if using) and season with salt, pepper, and a pinch of cumin.

  • 2

    Spread the potato cubes on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until crispy and tender, stirring halfway through.

  • 3

    While the potatoes roast, warm the black beans in a small saucepan over low heat; season lightly with salt, pepper, and a squeeze of lime if desired.

  • 4

    Prepare the fresh salsa by combining diced tomatoes, finely chopped red onion, chopped cilantro, and a squeeze of lime juice in a bowl.

  • 5

    Poach or lightly fry the two eggs according to your preference.

  • 6

    Assemble the bowl by layering the roasted potatoes, warm black beans, and fresh salsa. Top with the poached eggs and arrange avocado slices on the side.

  • 7

    Serve immediately, enjoying the mix of crisp, creamy, and savory flavors.