Fresh Black Bean and Roasted Vegetable Bowl

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

Fresh Black Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean and Roasted Vegetable Bowl

Savor the vibrant flavors of a hearty bowl featuring marinated roasted tempeh, protein-packed black beans, and a rainbow of roasted vegetables tossed with aromatic red onion and bell pepper, all served atop a bed of fresh spinach for a nutritious, satisfying meal.

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NUTRITION

478kcal
Protein
37.6g
Fat
20g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

½ cup Black Beans (rinsed)

1 medium Red Bell Pepper

1 medium Zucchini

¼ medium Red Onion

1 tsp Olive Oil

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into cubes and toss with a little olive oil, salt, and your favorite herbs if desired. Spread it on a baking sheet.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 4

    Roast the tempeh and vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are golden and slightly crispy on the edges.

  • 5

    While the tempeh and vegetables roast, rinse and drain the black beans.

  • 6

    To assemble, place the fresh spinach at the bottom of your bowl. Layer on the roasted tempeh and vegetables, then top with black beans.

  • 7

    Optionally, drizzle a little extra olive oil or a squeeze of lemon over the bowl for added brightness, and serve warm.

Fresh Black Bean and Roasted Vegetable Bowl

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

Fresh Black Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Black Bean and Roasted Vegetable Bowl

Savor the vibrant flavors of a hearty bowl featuring marinated roasted tempeh, protein-packed black beans, and a rainbow of roasted vegetables tossed with aromatic red onion and bell pepper, all served atop a bed of fresh spinach for a nutritious, satisfying meal.

NUTRITION

478kcal
Protein
37.6g
Fat
20g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

½ cup Black Beans (rinsed)

1 medium Red Bell Pepper

1 medium Zucchini

¼ medium Red Onion

1 tsp Olive Oil

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into cubes and toss with a little olive oil, salt, and your favorite herbs if desired. Spread it on a baking sheet.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 4

    Roast the tempeh and vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are golden and slightly crispy on the edges.

  • 5

    While the tempeh and vegetables roast, rinse and drain the black beans.

  • 6

    To assemble, place the fresh spinach at the bottom of your bowl. Layer on the roasted tempeh and vegetables, then top with black beans.

  • 7

    Optionally, drizzle a little extra olive oil or a squeeze of lemon over the bowl for added brightness, and serve warm.