Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

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

Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

Savor the rich, gamey flavor of lean venison beautifully pan-seared to perfection, paired with sweet roasted potatoes and crisp, tender broccoli. A wholesome and hearty dish that balances savory meats with the natural sweetness and crunch of veggies, ideal for a clean, protein-packed meal.

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NUTRITION

324kcal
Protein
33.6g
Fat
8.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Venison

1 medium Sweet Potato

1 cup Broccoli

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly crisp.

  • 4

    While the sweet potatoes roast, chop the broccoli into florets. Lightly season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 6

    Season the venison with salt and pepper. Sear the venison in the hot skillet for about 3-4 minutes per side for medium-rare, adjusting time based on thickness.

  • 7

    In the last 5 minutes of roasting, add the broccoli to the baking sheet with the sweet potatoes to allow it to steam and roast lightly.

  • 8

    Plate the pan-seared venison alongside the roasted sweet potatoes and broccoli. Serve immediately.

Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

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

Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Sweet Potatoes and Broccoli

Savor the rich, gamey flavor of lean venison beautifully pan-seared to perfection, paired with sweet roasted potatoes and crisp, tender broccoli. A wholesome and hearty dish that balances savory meats with the natural sweetness and crunch of veggies, ideal for a clean, protein-packed meal.

NUTRITION

324kcal
Protein
33.6g
Fat
8.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Venison

1 medium Sweet Potato

1 cup Broccoli

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly crisp.

  • 4

    While the sweet potatoes roast, chop the broccoli into florets. Lightly season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 6

    Season the venison with salt and pepper. Sear the venison in the hot skillet for about 3-4 minutes per side for medium-rare, adjusting time based on thickness.

  • 7

    In the last 5 minutes of roasting, add the broccoli to the baking sheet with the sweet potatoes to allow it to steam and roast lightly.

  • 8

    Plate the pan-seared venison alongside the roasted sweet potatoes and broccoli. Serve immediately.