Savory Ground Venison and Roasted Vegetable Bowl

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

Savory Ground Venison and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Venison and Roasted Vegetable Bowl

Enjoy a hearty bowl featuring lean ground venison, perfectly roasted sweet potato, zucchini, red bell pepper, and onions, all brought together with a hint of olive oil. This dish delivers robust, earthy flavors with a satisfying texture, making it an ideal option for any meal of the day.

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NUTRITION

368kcal
Protein
34.2g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Venison (approx. 142g)

1 cup cubed Sweet Potato (approx. 133g)

1 cup sliced Zucchini (approx. 124g)

1 medium Red Bell Pepper (approx. 119g)

½ small Onion (approx. 40g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cubed sweet potato, sliced zucchini, chopped red bell pepper, and sliced onion on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the ground venison and season with a pinch of salt and pepper. Cook until browned and fully cooked, breaking the meat into small crumbles.

  • 5

    Once both components are ready, assemble your bowl by placing the roasted vegetables as a base and topping them with the cooked ground venison.

  • 6

    Serve warm and enjoy your savory, nutrient-packed meal.

Savory Ground Venison and Roasted Vegetable Bowl

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

Savory Ground Venison and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Venison and Roasted Vegetable Bowl

Enjoy a hearty bowl featuring lean ground venison, perfectly roasted sweet potato, zucchini, red bell pepper, and onions, all brought together with a hint of olive oil. This dish delivers robust, earthy flavors with a satisfying texture, making it an ideal option for any meal of the day.

NUTRITION

368kcal
Protein
34.2g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Venison (approx. 142g)

1 cup cubed Sweet Potato (approx. 133g)

1 cup sliced Zucchini (approx. 124g)

1 medium Red Bell Pepper (approx. 119g)

½ small Onion (approx. 40g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cubed sweet potato, sliced zucchini, chopped red bell pepper, and sliced onion on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the ground venison and season with a pinch of salt and pepper. Cook until browned and fully cooked, breaking the meat into small crumbles.

  • 5

    Once both components are ready, assemble your bowl by placing the roasted vegetables as a base and topping them with the cooked ground venison.

  • 6

    Serve warm and enjoy your savory, nutrient-packed meal.