Name: Creamy Spiced Kidney Bean Millet Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.2 cup dry millet; 1 cup cooked red kidney beans; 0.75 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup fresh baby spinach; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup water

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Kidney Bean Millet Bowl

Fluffy millet and hearty kidney beans simmered in a velvety, spiced yogurt sauce that provides a comforting warmth in every bite.

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NUTRITION

Protein

43.4g

Fat

3.9g

Carbs

76.7g

SERVINGS

1 serving

INGREDIENTS

0.2 cup dry millet

1 cup cooked red kidney beans

0.75 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup fresh baby spinach

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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PREPARATION

1
In a small saucepan, combine the dry millet with 0.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
2
In a separate skillet over medium heat, add the cooked red kidney beans and 0.25 cups of water to prevent sticking.
3
Stir in the fresh baby spinach and cook for 2 minutes until just wilted.
4
In a small bowl, whisk together the non-fat Greek yogurt, nutritional yeast, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
5
Turn the skillet heat to low and fold the yogurt spice mixture into the beans and spinach, stirring gently until creamy and heated through without boiling.
6
Fluff the cooked millet with a fork and portion it into a bowl.
7
Top the millet with the creamy spiced bean mixture and serve immediately.