Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

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

Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

A vibrant bowl featuring tender, herb-seasoned lean beef paired with sweet, roasted sweet potatoes over a fresh bed of peppery arugula. This dish offers a delightful balance of savory beef and naturally sweet vegetable notes, all enhanced with a drizzle of olive oil and aromatic herbs.

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NUTRITION

346kcal
Protein
34.9g
Fat
12.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Top Sirloin)

1 medium Sweet Potato

1 tsp Olive Oil

1 cup Arugula

1 tbsp Mixed Herbs & Spices

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-size pieces. Toss with half of the olive oil, a pinch of salt, and a dash of pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, season the lean beef with the mixed herbs, minced garlic, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the beef for about 3-4 minutes per side until cooked to your desired doneness. Once done, let the beef rest for a couple of minutes before slicing thinly.

  • 6

    Assemble the bowl by placing the fresh arugula at the base, topping it with the roasted sweet potatoes and sliced beef.

  • 7

    Drizzle any pan juices over the bowl for extra flavor and serve warm.

Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

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

Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Bowl with Roasted Sweet Potatoes

A vibrant bowl featuring tender, herb-seasoned lean beef paired with sweet, roasted sweet potatoes over a fresh bed of peppery arugula. This dish offers a delightful balance of savory beef and naturally sweet vegetable notes, all enhanced with a drizzle of olive oil and aromatic herbs.

NUTRITION

346kcal
Protein
34.9g
Fat
12.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Top Sirloin)

1 medium Sweet Potato

1 tsp Olive Oil

1 cup Arugula

1 tbsp Mixed Herbs & Spices

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-size pieces. Toss with half of the olive oil, a pinch of salt, and a dash of pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, season the lean beef with the mixed herbs, minced garlic, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the beef for about 3-4 minutes per side until cooked to your desired doneness. Once done, let the beef rest for a couple of minutes before slicing thinly.

  • 6

    Assemble the bowl by placing the fresh arugula at the base, topping it with the roasted sweet potatoes and sliced beef.

  • 7

    Drizzle any pan juices over the bowl for extra flavor and serve warm.