Herb-Seasoned Ground Veal and Sweet Potato Casserole

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

Herb-Seasoned Ground Veal and Sweet Potato Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Veal and Sweet Potato Casserole

A warm and hearty casserole featuring savory ground veal combined with tender sweet potatoes, vibrant bell peppers, and a medley of fresh herbs. This dish is lightly sautéed in olive oil and finished with a burst of spinach and aromatic garlic, offering a balanced plate perfect for dinner.

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NUTRITION

446kcal
Protein
37.5g
Fat
16.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Veal

1 medium Sweet Potato

1 tsp Olive Oil

1/2 cup Red Bell Pepper, chopped

1 cup Spinach

1/2 small Yellow Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced onion and minced garlic until translucent and aromatic.

  • 3

    Add the ground veal to the skillet. Break it apart and cook until it begins to brown.

  • 4

    Stir in the chopped red bell pepper, fresh thyme, and rosemary. Season with salt and pepper.

  • 5

    Peel and cube the sweet potato into bite-sized pieces. Add them to the skillet along with the spinach and cook for another 3-4 minutes until the spinach wilts slightly.

  • 6

    Transfer the mixture into a baking dish and spread evenly. Cover with foil and bake in the preheated oven for 20-25 minutes, or until the sweet potato is tender.

  • 7

    Remove the foil and bake for an additional 5 minutes to allow the top to brown slightly.

  • 8

    Serve warm and enjoy your balanced, hearty casserole.

Herb-Seasoned Ground Veal and Sweet Potato Casserole

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

Herb-Seasoned Ground Veal and Sweet Potato Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Veal and Sweet Potato Casserole

A warm and hearty casserole featuring savory ground veal combined with tender sweet potatoes, vibrant bell peppers, and a medley of fresh herbs. This dish is lightly sautéed in olive oil and finished with a burst of spinach and aromatic garlic, offering a balanced plate perfect for dinner.

NUTRITION

446kcal
Protein
37.5g
Fat
16.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Veal

1 medium Sweet Potato

1 tsp Olive Oil

1/2 cup Red Bell Pepper, chopped

1 cup Spinach

1/2 small Yellow Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced onion and minced garlic until translucent and aromatic.

  • 3

    Add the ground veal to the skillet. Break it apart and cook until it begins to brown.

  • 4

    Stir in the chopped red bell pepper, fresh thyme, and rosemary. Season with salt and pepper.

  • 5

    Peel and cube the sweet potato into bite-sized pieces. Add them to the skillet along with the spinach and cook for another 3-4 minutes until the spinach wilts slightly.

  • 6

    Transfer the mixture into a baking dish and spread evenly. Cover with foil and bake in the preheated oven for 20-25 minutes, or until the sweet potato is tender.

  • 7

    Remove the foil and bake for an additional 5 minutes to allow the top to brown slightly.

  • 8

    Serve warm and enjoy your balanced, hearty casserole.