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

Savor a hearty bowl featuring lean ground beef sautéed to perfection paired with a colorful medley of roasted vegetables, fluffy quinoa, and a perfectly poached egg. Every bite is a delightful balance of savory protein and tender, caramelized veggies, ideal for a lean, nutritious meal.

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NUTRITION

467kcal
Protein
34.7g
Fat
26.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

½ cup Cooked Quinoa

½ cup Red Bell Pepper

½ cup Zucchini

½ cup Broccoli

1 tsp Olive Oil

1 large Egg

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and broccoli into even pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the lean ground beef. Break it apart and cook until browned and fully cooked, about 5-7 minutes. Season with salt, pepper, and any preferred herbs.

  • 5

    Prepare ½ cup of cooked quinoa if it isn’t pre-cooked.

  • 6

    In a small separate pan, poach or fry the egg to your liking. A runny yolk works wonderfully here for extra flavor and richness.

  • 7

    Assemble the bowl by layering quinoa at the base, followed by the seasoned beef, roasted vegetables, and the cooked egg on top.

  • 8

    Finish with a sprinkle of fresh herbs, additional seasoning if desired, and serve warm.

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

Savor a hearty bowl featuring lean ground beef sautéed to perfection paired with a colorful medley of roasted vegetables, fluffy quinoa, and a perfectly poached egg. Every bite is a delightful balance of savory protein and tender, caramelized veggies, ideal for a lean, nutritious meal.

NUTRITION

467kcal
Protein
34.7g
Fat
26.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

½ cup Cooked Quinoa

½ cup Red Bell Pepper

½ cup Zucchini

½ cup Broccoli

1 tsp Olive Oil

1 large Egg

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and broccoli into even pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the lean ground beef. Break it apart and cook until browned and fully cooked, about 5-7 minutes. Season with salt, pepper, and any preferred herbs.

  • 5

    Prepare ½ cup of cooked quinoa if it isn’t pre-cooked.

  • 6

    In a small separate pan, poach or fry the egg to your liking. A runny yolk works wonderfully here for extra flavor and richness.

  • 7

    Assemble the bowl by layering quinoa at the base, followed by the seasoned beef, roasted vegetables, and the cooked egg on top.

  • 8

    Finish with a sprinkle of fresh herbs, additional seasoning if desired, and serve warm.