Name: Tangy Black Bean Yogurt Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned black beans; 0.5 cup nonfat Greek yogurt; 0.5 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 Yogurt Bowl

Rinsed black beans and crisp vegetables are tossed in a sharp apple cider vinaigrette, then finished with a dollop of creamy yogurt and crunchy pumpkin seeds.

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NUTRITION

Protein

29.9g

Fat

12.0g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned black beans

0.5 cup nonfat Greek yogurt

0.5 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
Garnish the bowl with pumpkin seeds and fresh chopped cilantro.