Hearty Lean Ground Beef and Roasted Vegetable Skillet

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

Hearty Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Roasted Vegetable Skillet

Savor the rustic charm of a skillet bursting with lean ground beef and a rainbow of roasted vegetables. Each bite delivers savory, slightly charred vegetables harmonizing with perfectly seasoned beef, making it a balanced, satisfying meal ideal for any time of day.

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NUTRITION

456kcal
Protein
32.4g
Fat
29.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini into half-moons, slice the red bell pepper into strips, and chop the red onion into wedges.

  • 3

    Place the chopped zucchini, red bell pepper, red onion, and whole cherry tomatoes onto a baking sheet. Drizzle with olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss the vegetables to coat evenly.

  • 4

    Roast the vegetables in the oven for 18-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart into small pieces as it cooks, about 6-8 minutes.

  • 6

    Once the vegetables are done, add them to the skillet with the cooked ground beef. Gently stir to combine and heat through for an additional 2 minutes.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

Hearty Lean Ground Beef and Roasted Vegetable Skillet

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

Hearty Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Beef and Roasted Vegetable Skillet

Savor the rustic charm of a skillet bursting with lean ground beef and a rainbow of roasted vegetables. Each bite delivers savory, slightly charred vegetables harmonizing with perfectly seasoned beef, making it a balanced, satisfying meal ideal for any time of day.

NUTRITION

456kcal
Protein
32.4g
Fat
29.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini into half-moons, slice the red bell pepper into strips, and chop the red onion into wedges.

  • 3

    Place the chopped zucchini, red bell pepper, red onion, and whole cherry tomatoes onto a baking sheet. Drizzle with olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss the vegetables to coat evenly.

  • 4

    Roast the vegetables in the oven for 18-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart into small pieces as it cooks, about 6-8 minutes.

  • 6

    Once the vegetables are done, add them to the skillet with the cooked ground beef. Gently stir to combine and heat through for an additional 2 minutes.

  • 7

    Taste and adjust seasoning if needed, then serve warm.