YOUR SOLIN GENERATED RECIPE
Black Bean Quinoa Bowl with Avocado
Sautéed black beans and fluffy quinoa tossed with zesty lime and nutritional yeast, topped with a protein-rich yogurt crema and buttery avocado slices.
INGREDIENTS
0.5 cup cooked quinoa
0.75 cup canned black beans
1 cup non-fat Greek yogurt
3 tbsp nutritional yeast
0.25 whole avocado
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cumin
1 cup baby spinach
PREPARATION
Rinse and drain the canned black beans thoroughly under cold water.
In a small mixing bowl, combine the non-fat Greek yogurt with the lime juice and a pinch of the ground cumin to create a tangy protein-rich crema.
Place a non-stick skillet over medium heat and add the cooked quinoa and black beans.
Stir in the nutritional yeast, garlic powder, sea salt, black pepper, and the remaining cumin, heating for 3-4 minutes until the mixture is fragrant and warm.
Arrange the fresh baby spinach in the base of a large serving bowl.
Spoon the warm quinoa and bean mixture over the spinach to slightly wilt the greens.
Top the bowl with a generous dollop of the prepared yogurt crema and the fresh avocado slices before serving.