Lean Ground Beef and Roasted Veggie Bowl

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

Lean Ground Beef and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Bowl

Enjoy a savory bowl featuring lean ground beef paired with a colorful mix of roasted broccoli, zucchini, and red bell pepper atop a bed of fluffy quinoa. Each bite delivers a balance of hearty protein and fresh, vibrant vegetables, accented with a light drizzle of olive oil for that perfect roasted finish.

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NUTRITION

475kcal
Protein
35.5g
Fat
21.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (85% lean)

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Sliced Zucchini

1/2 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, combine the broccoli florets, sliced zucchini, and diced red bell pepper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss the vegetables to ensure even coating.

  • 3

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

  • 4

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the lean ground beef and cook, breaking it up into small pieces, until fully browned and cooked through, about 6-8 minutes. Season with salt, pepper, and any additional spices you prefer.

  • 5

    Prepare the cooked quinoa if not already ready.

  • 6

    To assemble the bowl, place the cooked quinoa at the base, top with the browned lean ground beef, and then arrange the roasted vegetables over the top.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed meal.

Lean Ground Beef and Roasted Veggie Bowl

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

Lean Ground Beef and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Bowl

Enjoy a savory bowl featuring lean ground beef paired with a colorful mix of roasted broccoli, zucchini, and red bell pepper atop a bed of fluffy quinoa. Each bite delivers a balance of hearty protein and fresh, vibrant vegetables, accented with a light drizzle of olive oil for that perfect roasted finish.

NUTRITION

475kcal
Protein
35.5g
Fat
21.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef (85% lean)

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Sliced Zucchini

1/2 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, combine the broccoli florets, sliced zucchini, and diced red bell pepper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss the vegetables to ensure even coating.

  • 3

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

  • 4

    While the vegetables are roasting, heat a non-stick pan over medium heat. Add the lean ground beef and cook, breaking it up into small pieces, until fully browned and cooked through, about 6-8 minutes. Season with salt, pepper, and any additional spices you prefer.

  • 5

    Prepare the cooked quinoa if not already ready.

  • 6

    To assemble the bowl, place the cooked quinoa at the base, top with the browned lean ground beef, and then arrange the roasted vegetables over the top.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed meal.