Garlic-Herb Venison Steak Bowl with Roasted Vegetables

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

Garlic-Herb Venison Steak Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Venison Steak Bowl with Roasted Vegetables

Enjoy a hearty bowl that combines a tender, garlic-herb marinated venison steak with a colorful medley of roasted vegetables and fluffy quinoa. This bowl delivers a balance of savory, rustic flavors with a light herb accent, perfectly complementing a fulfilling yet lean meal.

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NUTRITION

342kcal
Protein
33.5g
Fat
10.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Venison Steak

1/2 cup Cooked Quinoa

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway.

  • 3

    Meanwhile, pat the venison steak dry and marinate with minced garlic, chopped rosemary and thyme (strip leaves from the sprigs), salt, and pepper. Allow the steak to rest for 10 minutes.

  • 4

    Heat a skillet over medium-high heat and sear the venison steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your preference.

  • 5

    Slice the steak thinly and serve over a bowl of 1/2 cup cooked quinoa.

  • 6

    Top with the roasted vegetables and drizzle any pan juices over the top. Enjoy your balanced, flavorful meal!

Garlic-Herb Venison Steak Bowl with Roasted Vegetables

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

Garlic-Herb Venison Steak Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Venison Steak Bowl with Roasted Vegetables

Enjoy a hearty bowl that combines a tender, garlic-herb marinated venison steak with a colorful medley of roasted vegetables and fluffy quinoa. This bowl delivers a balance of savory, rustic flavors with a light herb accent, perfectly complementing a fulfilling yet lean meal.

NUTRITION

342kcal
Protein
33.5g
Fat
10.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Venison Steak

1/2 cup Cooked Quinoa

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway.

  • 3

    Meanwhile, pat the venison steak dry and marinate with minced garlic, chopped rosemary and thyme (strip leaves from the sprigs), salt, and pepper. Allow the steak to rest for 10 minutes.

  • 4

    Heat a skillet over medium-high heat and sear the venison steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your preference.

  • 5

    Slice the steak thinly and serve over a bowl of 1/2 cup cooked quinoa.

  • 6

    Top with the roasted vegetables and drizzle any pan juices over the top. Enjoy your balanced, flavorful meal!