Grilled Beef and Roasted Vegetable Rice Bowl

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

Grilled Beef and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Roasted Vegetable Rice Bowl

Savor a hearty and balanced bowl featuring succulent grilled lean sirloin, perfectly paired with a medley of roasted red bell pepper, zucchini, and red onion, atop a bed of nutty brown rice. Every bite offers a delightful mix of smoky beef, tender veggies, and the subtle chew of wholesome rice, making it a nourishing and satisfying lunch.

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NUTRITION

544kcal
Protein
58.5g
Fat
15.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Sirloin Steak

1/2 cup cooked Brown Rice

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the lean sirloin steak with salt, pepper, and your favorite herbs. Grill the steak for about 4-5 minutes per side until it reaches your desired doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is grilling, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

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

  • 5

    Assemble the bowl by placing the cooked brown rice at the bottom, top with the sliced grilled beef, and layer the roasted vegetables on top.

  • 6

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.

Grilled Beef and Roasted Vegetable Rice Bowl

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

Grilled Beef and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Roasted Vegetable Rice Bowl

Savor a hearty and balanced bowl featuring succulent grilled lean sirloin, perfectly paired with a medley of roasted red bell pepper, zucchini, and red onion, atop a bed of nutty brown rice. Every bite offers a delightful mix of smoky beef, tender veggies, and the subtle chew of wholesome rice, making it a nourishing and satisfying lunch.

NUTRITION

544kcal
Protein
58.5g
Fat
15.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Sirloin Steak

1/2 cup cooked Brown Rice

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the lean sirloin steak with salt, pepper, and your favorite herbs. Grill the steak for about 4-5 minutes per side until it reaches your desired doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is grilling, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

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

  • 5

    Assemble the bowl by placing the cooked brown rice at the bottom, top with the sliced grilled beef, and layer the roasted vegetables on top.

  • 6

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.