Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Savor a hearty bowl of lean ground beef paired with a medley of roasted red bell pepper and broccoli, complemented by black beans and a fluffy egg white topping. This vibrant dish brings together warm, savory flavors with a touch of olive oil and a hint of seasoning for a satisfying meal that fits your macro and calorie goals.

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NUTRITION

409kcal
Protein
36.6g
Fat
14.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% Lean)

1/2 cup Black Beans (drained)

1 medium Red Bell Pepper

1 cup Chopped Broccoli

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper and broccoli into bite-sized pieces. Toss them in a bowl with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper, and cook until browned, breaking it up into small pieces.

  • 5

    Warm the black beans in a small pot over low heat until heated through.

  • 6

    In a small non-stick pan, lightly scramble the egg white until just set.

  • 7

    Assemble the bowl by layering the ground beef, roasted vegetables, black beans, and topping with the scrambled egg white.

  • 8

    Serve warm and enjoy your nutritious roasted vegetable bowl.

Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Savor a hearty bowl of lean ground beef paired with a medley of roasted red bell pepper and broccoli, complemented by black beans and a fluffy egg white topping. This vibrant dish brings together warm, savory flavors with a touch of olive oil and a hint of seasoning for a satisfying meal that fits your macro and calorie goals.

NUTRITION

409kcal
Protein
36.6g
Fat
14.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% Lean)

1/2 cup Black Beans (drained)

1 medium Red Bell Pepper

1 cup Chopped Broccoli

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper and broccoli into bite-sized pieces. Toss them in a bowl with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper, and cook until browned, breaking it up into small pieces.

  • 5

    Warm the black beans in a small pot over low heat until heated through.

  • 6

    In a small non-stick pan, lightly scramble the egg white until just set.

  • 7

    Assemble the bowl by layering the ground beef, roasted vegetables, black beans, and topping with the scrambled egg white.

  • 8

    Serve warm and enjoy your nutritious roasted vegetable bowl.