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.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor a vibrant skillet dish featuring lean ground beef paired with a medley of roasted vegetables, quinoa for a comforting base, and a touch of avocado to finish. Each bite blends robust savoriness with subtle freshness in a dish that's both satisfying and nutritionally balanced.

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NUTRITION

505kcal
Protein
33.6g
Fat
26g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 large Egg White

1/2 cup Cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup diced Onion

1 cup Baby Spinach

1/2 Avocado

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss diced zucchini, red bell pepper, and onion with a teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef, breaking it apart as it cooks. Season lightly with salt and pepper.

  • 4

    Once the beef is mostly browned, add in the egg white and stir continuously until fully cooked.

  • 5

    Stir in the cooked quinoa and roasted vegetables, mixing well to combine flavors. Add the baby spinach and allow it to wilt into the mixture.

  • 6

    Plate the skillet mixture and top with sliced avocado. Adjust seasoning if needed before serving.

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.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor a vibrant skillet dish featuring lean ground beef paired with a medley of roasted vegetables, quinoa for a comforting base, and a touch of avocado to finish. Each bite blends robust savoriness with subtle freshness in a dish that's both satisfying and nutritionally balanced.

NUTRITION

505kcal
Protein
33.6g
Fat
26g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 large Egg White

1/2 cup Cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup diced Onion

1 cup Baby Spinach

1/2 Avocado

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss diced zucchini, red bell pepper, and onion with a teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef, breaking it apart as it cooks. Season lightly with salt and pepper.

  • 4

    Once the beef is mostly browned, add in the egg white and stir continuously until fully cooked.

  • 5

    Stir in the cooked quinoa and roasted vegetables, mixing well to combine flavors. Add the baby spinach and allow it to wilt into the mixture.

  • 6

    Plate the skillet mixture and top with sliced avocado. Adjust seasoning if needed before serving.