YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Bowl with Roasted Sweet Potatoes
Enjoy a hearty and flavorful bowl featuring tender, herb-seasoned lean ground beef paired with sweet, roasted sweet potatoes, nutty quinoa, a boost of egg white protein, and fresh baby spinach. This dish is perfectly balanced to fuel your day, showcasing a blend of savory and naturally sweet notes with a satisfying texture and vibrant color.
INGREDIENTS
6 oz Lean Ground Beef
1 medium Sweet Potato
1/2 cup Cooked Quinoa
1 large Egg White
1 cup Baby Spinach
1 tsp Mixed Dried Herbs & Spices
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a small drizzle of olive oil (optional) and a pinch of salt and pepper.
Place the sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
While the sweet potatoes roast, season the lean ground beef with the mixed dried herbs, salt, and pepper in a bowl.
Heat a non-stick skillet over medium heat and add the seasoned ground beef. Cook until fully browned, breaking it into small crumbles as it cooks. Drain any excess fat if necessary.
In a small separate pan, lightly heat the egg white until just set, or scramble it and mix into the beef for extra protein.
If using quinoa that isn’t pre-cooked, prepare 1/2 cup of quinoa according to package instructions.
Once all components are ready, assemble your bowl by placing a base of baby spinach, then add the roasted sweet potatoes, quinoa, and top with the herb-seasoned ground beef (with mixed egg white).
Drizzle with a little extra seasoning or your favorite low-calorie dressing if desired, and serve warm.