Name: Sliced Steak and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Lean Sirloin Steak; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1/4 cup sliced Red Onion; 1/2 cup cooked Quinoa; 1/2 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Sliced Steak and Roasted Vegetable Bowl

Savor the hearty flavors of tender sliced sirloin paired with a medley of roasted bell peppers, zucchini, and red onion, all nestled atop a bed of fluffy quinoa. This bowl is both satisfying and nutritious, offering a delightful blend of textures and tastes perfect for a balanced meal.

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NUTRITION

Protein

32g

Fat

16.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup cooked Quinoa

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Toss the chopped red bell pepper, zucchini slices, and red onion with olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables in the preheated oven for about 20 minutes or until tender and slightly caramelized.
4
While the vegetables are roasting, season the lean sirloin steak with salt and pepper.
5
Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side or until desired doneness is reached. Let the steak rest for a few minutes before slicing thinly.
6
Prepare quinoa as per package instructions if not already cooked.
7
Assemble the bowl by placing the cooked quinoa at the base, then adding the roasted vegetables and topped with sliced steak.
8
Drizzle the lemon juice over the bowl, add additional salt and pepper if needed, and serve warm.