YOUR SOLIN GENERATED RECIPE
Lean Beef and Roasted Vegetable Bowl with Brown Rice
Savor the simplicity of our Lean Beef and Roasted Vegetable Bowl with Brown Rice. This light, yet satisfying bowl features tender, lean beef, lightly cooked brown rice, and a touch of naturally sweet roasted vegetables. It’s an ideal midday meal that balances robust flavor with clean, wholesome ingredients.
INGREDIENTS
4.5 ounces Lean Beef Sirloin Tip
1/3 cup cooked Brown Rice
1/4 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)
PREPARATION
Preheat your oven to 425°F. Toss the chopped bell pepper and zucchini with a light spray of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 10-12 minutes until just tender but still vibrant.
While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Season the beef lightly with salt and pepper and sear it for about 3-4 minutes on each side until it reaches your desired level of doneness. Allow the beef to rest for a few minutes before slicing thinly.
If your brown rice is not pre-cooked, prepare it according to package instructions. For a quick meal within the calorie range, measure out 1/3 cup of cooked rice.
Assemble the bowl by placing the cooked brown rice as the base, then adding the sliced beef and a portion of the roasted vegetables on top.
Serve warm and enjoy this balanced, lean and flavorful lunch bowl.