Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

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

Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

Enjoy a hearty yet light meal featuring a crispy baked potato paired with savory lean ground beef and a vibrant medley of roasted red bell pepper and zucchini. This dish perfectly balances textures and flavors, offering tender roasted vegetables alongside a juicy, protein-packed beef topping, all drizzled with a touch of olive oil for extra richness. It’s a versatile choice that works beautifully for any meal of the day.

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NUTRITION

429kcal
Protein
32.3g
Fat
13.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

120g Lean Ground Beef (93% lean)

1 medium Red Bell Pepper (120g)

1 small Zucchini (65g)

1 tsp Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the russet potato thoroughly, prick it with a fork, and place it directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes until the skin is crispy and the inside is soft.

  • 3

    While the potato is baking, preheat a skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-10 minutes. Season with salt and pepper to taste.

  • 4

    Chop the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with the olive oil, salt, and pepper.

  • 5

    Spread the chopped vegetables on a baking tray lined with parchment paper and roast in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly charred at the edges.

  • 6

    Once the potato is done, slice it open and fluff the inside with a fork. Top with the cooked ground beef and roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

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

Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Ground Beef and Roasted Vegetables

Enjoy a hearty yet light meal featuring a crispy baked potato paired with savory lean ground beef and a vibrant medley of roasted red bell pepper and zucchini. This dish perfectly balances textures and flavors, offering tender roasted vegetables alongside a juicy, protein-packed beef topping, all drizzled with a touch of olive oil for extra richness. It’s a versatile choice that works beautifully for any meal of the day.

NUTRITION

429kcal
Protein
32.3g
Fat
13.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

120g Lean Ground Beef (93% lean)

1 medium Red Bell Pepper (120g)

1 small Zucchini (65g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the russet potato thoroughly, prick it with a fork, and place it directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes until the skin is crispy and the inside is soft.

  • 3

    While the potato is baking, preheat a skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-10 minutes. Season with salt and pepper to taste.

  • 4

    Chop the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with the olive oil, salt, and pepper.

  • 5

    Spread the chopped vegetables on a baking tray lined with parchment paper and roast in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly charred at the edges.

  • 6

    Once the potato is done, slice it open and fluff the inside with a fork. Top with the cooked ground beef and roasted vegetables.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.