Spiced Kidney Bean and Roasted Vegetable Bowl

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

Spiced Kidney Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Kidney Bean and Roasted Vegetable Bowl

A hearty bowl featuring protein-packed kidney beans, savory tempeh cubes, and a colorful medley of roasted vegetables, all enhanced with warming spices. Perfectly balanced for a nourishing meal any time of day, this bowl delivers a vibrant mix of textures and flavors that make healthy eating exciting.

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NUTRITION

544kcal
Protein
35.7g
Fat
16.3g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Kidney Beans

3 oz Tempeh

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the kidney beans if using canned, and set aside.

  • 3

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly charred, stirring halfway through.

  • 6

    While the vegetables roast, cut the tempeh into cubes and lightly pan-sear over medium heat until golden on all sides, about 5-7 minutes.

  • 7

    In a bowl, combine the roasted vegetables, pan-seared tempeh, and kidney beans. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm, and enjoy a balanced meal full of flavor and textures.

Spiced Kidney Bean and Roasted Vegetable Bowl

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

Spiced Kidney Bean and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Kidney Bean and Roasted Vegetable Bowl

A hearty bowl featuring protein-packed kidney beans, savory tempeh cubes, and a colorful medley of roasted vegetables, all enhanced with warming spices. Perfectly balanced for a nourishing meal any time of day, this bowl delivers a vibrant mix of textures and flavors that make healthy eating exciting.

NUTRITION

544kcal
Protein
35.7g
Fat
16.3g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Kidney Beans

3 oz Tempeh

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the kidney beans if using canned, and set aside.

  • 3

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, ground cumin, smoked paprika, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly charred, stirring halfway through.

  • 6

    While the vegetables roast, cut the tempeh into cubes and lightly pan-sear over medium heat until golden on all sides, about 5-7 minutes.

  • 7

    In a bowl, combine the roasted vegetables, pan-seared tempeh, and kidney beans. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm, and enjoy a balanced meal full of flavor and textures.