YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Bowl with Crispy Lettuce and Tangy Dill Dressing
Enjoy a vibrant bowl featuring savory lean ground beef, fluffy quinoa, and a crunchy bed of lettuce enhanced with ripe cherry tomatoes and crisp cucumbers. Topped with a refreshing, tangy dill yogurt dressing, this meal delivers a delightful balance of textures and bright flavors perfect for a light yet satisfying dinner.
INGREDIENTS
5 oz Lean Ground Beef
1/2 cup Cooked Quinoa
2 cups Romaine Lettuce
1/2 cup Cherry Tomatoes
1/4 cup Cucumber
3 tbsp Nonfat Greek Yogurt
1 tbsp Fresh Dill
1/2 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
In a skillet, heat a non-stick pan over medium heat. Add the lean ground beef and season lightly with salt and pepper. Cook until browned and fully cooked, breaking it up into small pieces as it cooks.
While the beef is cooking, prepare the quinoa if not already done. Fluff the quinoa with a fork and set aside.
Wash and chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and dice the cucumber. Combine these in a large bowl.
In a small bowl, mix the nonfat Greek yogurt, fresh dill, lemon juice, and a pinch of salt and pepper to create the tangy dressing.
Assemble the bowl by layering the romaine lettuce mixture on the bottom, then add a portion of cooked quinoa, followed by the lean ground beef on top.
Drizzle the tangy dill yogurt dressing over the bowl. Give a gentle toss to mix the flavors or serve with the dressing on the side.
Enjoy your Lean Ground Beef Bowl while warm, ensuring a refreshing crunch with every bite.