Cheesy Black Bean & Roasted Vegetable Rice Bowl

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

Cheesy Black Bean & Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Cheesy Black Bean & Roasted Vegetable Rice Bowl

Roasted tempeh and crisp vegetables are tossed with black beans and brown rice in a velvety nutritional yeast sauce that provides a savory, cheesy depth.

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NUTRITION

513kcal
Protein
42.1g
Fat
16.4g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

4 oz tempeh

0.5 cup black beans

0.13 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

3 tbsp nutritional yeast

1 tbsp lemon juice

2 tbsp water

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Crumble the tempeh into bite-sized pieces and chop the broccoli and red bell pepper into uniform chunks.

  • 3

    Spread the tempeh, broccoli, and bell pepper onto the baking sheet and season with half of the garlic powder, onion powder, salt, and pepper.

  • 4

    Roast the mixture for 20 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden brown.

  • 5

    While the vegetables roast, whisk together the nutritional yeast, lemon juice, water, and the remaining spices in a small bowl until a smooth, creamy sauce forms.

  • 6

    In a serving bowl, combine the cooked brown rice and the black beans, warming them briefly if needed.

  • 7

    Add the roasted tempeh and vegetable mixture to the bowl on top of the rice and beans.

  • 8

    Drizzle the cheesy nutritional yeast sauce over the entire bowl and toss gently to ensure every bite is coated before serving.

Cheesy Black Bean & Roasted Vegetable Rice Bowl

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

Cheesy Black Bean & Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Cheesy Black Bean & Roasted Vegetable Rice Bowl

Roasted tempeh and crisp vegetables are tossed with black beans and brown rice in a velvety nutritional yeast sauce that provides a savory, cheesy depth.

NUTRITION

513kcal
Protein
42.1g
Fat
16.4g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

4 oz tempeh

0.5 cup black beans

0.13 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

3 tbsp nutritional yeast

1 tbsp lemon juice

2 tbsp water

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Crumble the tempeh into bite-sized pieces and chop the broccoli and red bell pepper into uniform chunks.

  • 3

    Spread the tempeh, broccoli, and bell pepper onto the baking sheet and season with half of the garlic powder, onion powder, salt, and pepper.

  • 4

    Roast the mixture for 20 minutes, tossing halfway through, until the vegetables are tender and the tempeh is golden brown.

  • 5

    While the vegetables roast, whisk together the nutritional yeast, lemon juice, water, and the remaining spices in a small bowl until a smooth, creamy sauce forms.

  • 6

    In a serving bowl, combine the cooked brown rice and the black beans, warming them briefly if needed.

  • 7

    Add the roasted tempeh and vegetable mixture to the bowl on top of the rice and beans.

  • 8

    Drizzle the cheesy nutritional yeast sauce over the entire bowl and toss gently to ensure every bite is coated before serving.