YOUR SOLIN GENERATED RECIPE
Lean Beef and Sweet Potato Rice Bowl with Roasted Vegetables
Savor this balanced bowl featuring tender Laura’s lean beef, roasted sweet potato cubes, a modest serving of white rice, and vibrant roasted bell peppers enhanced with a boost of protein-rich egg whites. Each bite delivers rich, savory flavor with a satisfying mix of textures and warm aroma, making it a wholesome dinner option that supports your fitness goals.
INGREDIENTS
5 ounces Laura’s Lean Beef (142g)
150g Sweet Potato, cubed
1/4 cup cooked White Rice (50g)
3 large Egg Whites (90g)
50g Roasted Red Bell Pepper
PREPARATION
Preheat the oven to 400°F (200°C).
Cube the sweet potato into bite-size pieces, toss with a little salt, pepper, and olive oil if desired, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly crisp.
Slice the red bell pepper into strips, toss lightly, and add to the baking sheet during the last 10 minutes of roasting.
While the vegetables roast, season the lean beef with your favorite herbs and spices.
Sear the lean beef in a hot non-stick skillet over medium-high heat for about 3-4 minutes per side (adjust time based on thickness) until it reaches your preferred doneness, then let it rest briefly.
Cook the white rice according to package instructions, aiming for a 1/4 cup cooked portion.
Lightly whisk the egg whites and cook them in a non-stick pan over medium heat until just set, breaking them into small pieces.
Assemble your bowl by layering the white rice at the base, topping with roasted sweet potato and red bell pepper, followed by sliced lean beef and scattered egg white pieces.
Serve warm and enjoy a balanced, nutritionally sound dinner that aligns with your fitness goals.