Seared Venison Rice Bowl with Roasted Green Beans

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

Seared Venison Rice Bowl with Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Venison Rice Bowl with Roasted Green Beans

Savor tender, seared venison atop a bed of nutty brown rice and crisp roasted green beans, accented by the sweet burst of roasted red peppers and finished with a delicate drizzle of egg white for a light finish. This bowl combines hearty flavors with a clean, balanced profile that’s both satisfying and energizing.

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NUTRITION

423kcal
Protein
43.8g
Fat
10g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1/2 cup cooked Brown Rice

1 cup Green Beans

1/4 cup sliced Red Bell Pepper

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the green beans and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season the venison generously with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the venison for about 3-4 minutes on each side until a browned crust forms and it reaches an internal temperature of 130°F for medium-rare.

  • 3

    In a small pot, gently heat the cooked brown rice until warmed through.

  • 4

    Lightly poach the egg white in simmering water for about 2-3 minutes until just set, or alternatively cook in a small non-stick pan.

  • 5

    Assemble the bowl by placing the warm brown rice as a base. Layer the roasted green beans and red bell pepper on top. Slice the seared venison thinly and arrange over the vegetables. Top with the poached egg white and finish with an extra sprinkle of salt and pepper if desired.

Seared Venison Rice Bowl with Roasted Green Beans

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

Seared Venison Rice Bowl with Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Venison Rice Bowl with Roasted Green Beans

Savor tender, seared venison atop a bed of nutty brown rice and crisp roasted green beans, accented by the sweet burst of roasted red peppers and finished with a delicate drizzle of egg white for a light finish. This bowl combines hearty flavors with a clean, balanced profile that’s both satisfying and energizing.

NUTRITION

423kcal
Protein
43.8g
Fat
10g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1/2 cup cooked Brown Rice

1 cup Green Beans

1/4 cup sliced Red Bell Pepper

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the green beans and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season the venison generously with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the venison for about 3-4 minutes on each side until a browned crust forms and it reaches an internal temperature of 130°F for medium-rare.

  • 3

    In a small pot, gently heat the cooked brown rice until warmed through.

  • 4

    Lightly poach the egg white in simmering water for about 2-3 minutes until just set, or alternatively cook in a small non-stick pan.

  • 5

    Assemble the bowl by placing the warm brown rice as a base. Layer the roasted green beans and red bell pepper on top. Slice the seared venison thinly and arrange over the vegetables. Top with the poached egg white and finish with an extra sprinkle of salt and pepper if desired.