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

Enjoy a hearty bowl featuring lean ground beef, roasted bell peppers, zucchini, and red onion tossed with fluffy quinoa. This vibrant dish combines savory flavors and tender vegetables for a satisfying and nutritious meal that perfectly balances protein and wholesome carbs.

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NUTRITION

523kcal
Protein
35.3g
Fat
28.8g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1 cup Mixed Bell Peppers (chopped)

1 medium Zucchini

1/4 medium Red Onion (quartered)

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

Seasonings (Salt, Pepper, Garlic Powder, Oregano)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion. Toss them in a bowl with the olive oil and season with salt, pepper, garlic powder, and oregano.

  • 3

    Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula, and season with a pinch of salt, pepper, and garlic powder. Cook until the beef is browned and cooked through.

  • 5

    Prepare the cooked quinoa if not already done.

  • 6

    Assemble your bowl by adding the cooked quinoa as the base, then top with the roasted vegetables and cooked ground beef.

  • 7

    Serve warm and enjoy your balanced bowl that’s loaded with protein and wholesome flavors.

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

Enjoy a hearty bowl featuring lean ground beef, roasted bell peppers, zucchini, and red onion tossed with fluffy quinoa. This vibrant dish combines savory flavors and tender vegetables for a satisfying and nutritious meal that perfectly balances protein and wholesome carbs.

NUTRITION

523kcal
Protein
35.3g
Fat
28.8g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1 cup Mixed Bell Peppers (chopped)

1 medium Zucchini

1/4 medium Red Onion (quartered)

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

Seasonings (Salt, Pepper, Garlic Powder, Oregano)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion. Toss them in a bowl with the olive oil and season with salt, pepper, garlic powder, and oregano.

  • 3

    Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula, and season with a pinch of salt, pepper, and garlic powder. Cook until the beef is browned and cooked through.

  • 5

    Prepare the cooked quinoa if not already done.

  • 6

    Assemble your bowl by adding the cooked quinoa as the base, then top with the roasted vegetables and cooked ground beef.

  • 7

    Serve warm and enjoy your balanced bowl that’s loaded with protein and wholesome flavors.