Lean Mince Meat and Roasted Vegetable Bowl

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

Lean Mince Meat and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Mince Meat and Roasted Vegetable Bowl

Savor a vibrant bowl featuring lean minced beef mingled with roasted red bell pepper, zucchini, and red onion, lightly tossed in olive oil. This dish is a harmonious combination of tender meat and caramelized veggies, offering a satisfying, wholesome lunch.

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NUTRITION

359kcal
Protein
30.8g
Fat
21.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Lean Minced Beef (90% lean)

100 grams Red Bell Pepper

100 grams Zucchini

50 grams Red Onion

5 grams Olive Oil

2 grams Fresh Basil

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean minced beef and season lightly with salt and pepper. Cook the mince, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.

  • 5

    Combine the cooked mince with the roasted vegetables. Stir in fresh basil for a burst of flavor.

  • 6

    Serve warm in a bowl, enjoying the balance of juicy meat and sweet, savory roasted vegetables.

Lean Mince Meat and Roasted Vegetable Bowl

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

Lean Mince Meat and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Mince Meat and Roasted Vegetable Bowl

Savor a vibrant bowl featuring lean minced beef mingled with roasted red bell pepper, zucchini, and red onion, lightly tossed in olive oil. This dish is a harmonious combination of tender meat and caramelized veggies, offering a satisfying, wholesome lunch.

NUTRITION

359kcal
Protein
30.8g
Fat
21.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Lean Minced Beef (90% lean)

100 grams Red Bell Pepper

100 grams Zucchini

50 grams Red Onion

5 grams Olive Oil

2 grams Fresh Basil

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean minced beef and season lightly with salt and pepper. Cook the mince, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.

  • 5

    Combine the cooked mince with the roasted vegetables. Stir in fresh basil for a burst of flavor.

  • 6

    Serve warm in a bowl, enjoying the balance of juicy meat and sweet, savory roasted vegetables.