Lean Beef and Roasted Vegetable Bowl

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

Lean Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Bowl

Savor the robust flavors of tender lean beef paired with a medley of roasted bell pepper, zucchini, and red onion, all served atop a bed of gluten-free quinoa. This vibrant bowl, lightly drizzled with olive oil and seasoned with simple herbs, offers a warm, comforting meal perfect for a clean, satisfying dinner.

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NUTRITION

225kcal
Protein
13.6g
Fat
11.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Lean Beef

1/3 cup Cooked Quinoa

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1.5 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and garlic powder.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and sear the lean beef until just cooked through, about 2-3 minutes per side. Thinly slice or dice the beef after cooking.

  • 5

    Assemble the bowl by layering the cooked quinoa at the base, then topping with the roasted vegetables and lean beef.

  • 6

    Finish with an extra light drizzle of olive oil and a pinch of additional seasonings if desired, then serve warm.

Lean Beef and Roasted Vegetable Bowl

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

Lean Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Bowl

Savor the robust flavors of tender lean beef paired with a medley of roasted bell pepper, zucchini, and red onion, all served atop a bed of gluten-free quinoa. This vibrant bowl, lightly drizzled with olive oil and seasoned with simple herbs, offers a warm, comforting meal perfect for a clean, satisfying dinner.

NUTRITION

225kcal
Protein
13.6g
Fat
11.3g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Lean Beef

1/3 cup Cooked Quinoa

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1.5 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and garlic powder.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and sear the lean beef until just cooked through, about 2-3 minutes per side. Thinly slice or dice the beef after cooking.

  • 5

    Assemble the bowl by layering the cooked quinoa at the base, then topping with the roasted vegetables and lean beef.

  • 6

    Finish with an extra light drizzle of olive oil and a pinch of additional seasonings if desired, then serve warm.