Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef perfectly seasoned with a medley of fresh herbs and combined with a vibrant array of roasted vegetables. This dish brings together the savory richness of beef with the natural sweetness of bell peppers, zucchini, and tomatoes, rounded out with a boost of nutritious quinoa for a satisfying, balanced meal.

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NUTRITION

549kcal
Protein
32.1g
Fat
28.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup cooked Quinoa

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/2 cup diced Yellow Onion

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, combine the chopped red bell pepper, sliced zucchini, cherry tomatoes, and diced onion. Drizzle with 1 tsp olive oil, sprinkle a pinch of salt and pepper, and toss to coat.

  • 3

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

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Add the lean ground beef to the skillet, season with salt, pepper, and mixed fresh herbs, and cook until browned and cooked through, breaking it up into crumbles as it cooks.

  • 6

    Stir in the 1/2 cup of cooked quinoa into the beef, mixing well until heated through.

  • 7

    Once the vegetables are roasted, fold them into the beef and quinoa mixture.

  • 8

    Taste and adjust seasoning if necessary, then serve warm.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef perfectly seasoned with a medley of fresh herbs and combined with a vibrant array of roasted vegetables. This dish brings together the savory richness of beef with the natural sweetness of bell peppers, zucchini, and tomatoes, rounded out with a boost of nutritious quinoa for a satisfying, balanced meal.

NUTRITION

549kcal
Protein
32.1g
Fat
28.5g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup cooked Quinoa

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/2 cup diced Yellow Onion

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, combine the chopped red bell pepper, sliced zucchini, cherry tomatoes, and diced onion. Drizzle with 1 tsp olive oil, sprinkle a pinch of salt and pepper, and toss to coat.

  • 3

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

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Add the lean ground beef to the skillet, season with salt, pepper, and mixed fresh herbs, and cook until browned and cooked through, breaking it up into crumbles as it cooks.

  • 6

    Stir in the 1/2 cup of cooked quinoa into the beef, mixing well until heated through.

  • 7

    Once the vegetables are roasted, fold them into the beef and quinoa mixture.

  • 8

    Taste and adjust seasoning if necessary, then serve warm.