Name: Black Bean and Corn Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Tempeh; 0.75 cup Black beans; 0.25 cup Cooked quinoa; 0.25 cup Sweet corn; 0.25 cup Red bell pepper; 2 tbsp Nutritional yeast; 0.5 tsp Avocado oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

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

YOUR SOLIN GENERATED RECIPE

Black Bean and Corn Taco Bowl

Sautéed tempeh and fiber-rich black beans served over a bed of fluffy quinoa with charred corn and a zesty lime-cilantro dressing for a vibrant, protein-packed meal.

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NUTRITION

Protein

37.6g

Fat

14.9g

Carbs

67.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

0.75 cup Black beans

0.25 cup Cooked quinoa

0.25 cup Sweet corn

0.25 cup Red bell pepper

2 tbsp Nutritional yeast

0.5 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tbsp Lime juice

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PREPARATION

1
Crumble the tempeh into small, bite-sized pieces.
2
Heat avocado oil in a medium skillet over medium-high heat.
3
Add crumbled tempeh and sauté until golden brown and slightly crispy.
4
Stir in the black beans, corn, and diced red bell pepper.
5
Season the mixture with chili powder, cumin, garlic powder, sea salt, and nutritional yeast.
6
Cook for another 3-4 minutes until the vegetables are tender and the flavors have melded.
7
Place the cooked quinoa in a bowl as the base.
8
Top the quinoa with the savory tempeh and bean mixture.
9
Garnish with fresh chopped cilantro and a squeeze of lime juice before serving.