Name: Tangy Black Bean Snack Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup canned black beans; 0.5 cup nonfat Greek yogurt; 0.5 whole avocado; 2 tbsp hemp hearts; 1 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 1 tbsp pumpkin seeds; 0.25 cup red onion; 0.25 cup bell pepper; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp cumin

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

YOUR SOLIN GENERATED RECIPE

Tangy Black Bean Snack Bowl

Tossed black beans and crisp vegetables in a sharp apple cider vinaigrette, finished with a dollop of creamy yogurt and nutty hemp hearts.

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NUTRITION

Protein

43.9g

Fat

39.9g

Carbs

78.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cup canned black beans

0.5 cup nonfat Greek yogurt

0.5 whole avocado

2 tbsp hemp hearts

1 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp pumpkin seeds

0.25 cup red onion

0.25 cup bell pepper

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp cumin

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PREPARATION

1
Rinse and drain the canned black beans thoroughly in a colander.
2
In a medium mixing bowl, whisk together the apple cider vinegar, extra virgin olive oil, cumin, sea salt, and black pepper until emulsified.
3
Add the black beans, diced red onion, and diced bell pepper to the bowl and toss well to ensure every bean is coated in the tangy dressing.
4
Transfer the bean mixture to a serving bowl and place a dollop of nonfat Greek yogurt on top.
5
Arrange the sliced avocado next to the yogurt and garnish the entire bowl with hemp hearts, pumpkin seeds, and fresh chopped cilantro.