Name: Black Bean and Corn Salsa Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup tempeh; 1 cup black beans; 0.25 cup sweet corn; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tsp olive oil; 0.5 cup non-fat greek yogurt; 1 tbsp lime juice; 0.25 tsp cumin; 0.25 tsp chili powder; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro

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 Salsa Bowls

Sautéed tempeh and black beans tossed with charred corn and peppers, served with a zesty Greek yogurt crema that adds a cooling, creamy finish.

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NUTRITION

Protein

46.8g

Fat

15.8g

Carbs

72.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup tempeh

1 cup black beans

0.25 cup sweet corn

0.5 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.5 cup non-fat greek yogurt

1 tbsp lime juice

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the diced red onion, bell pepper, and corn, sautéing until the vegetables are tender and slightly charred.
3
Crumble the tempeh into the skillet and add the black beans, cumin, chili powder, garlic powder, salt, and pepper.
4
Cook for 5-7 minutes, stirring occasionally, until the tempeh is browned and the beans are heated through.
5
In a small bowl, whisk together the Greek yogurt and lime juice to create a smooth crema.
6
Divide the bean and tempeh mixture into bowls, top with a dollop of lime crema, and garnish with fresh cilantro.