Lean Ground Beef and Roasted Veggie Bowl

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

Lean Ground Beef and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Bowl

Enjoy a wholesome bowl featuring savory lean ground beef accompanied by a medley of roasted bell pepper, zucchini, and red onion, all served over a bed of fluffy quinoa. This dish has a beautiful balance of protein, carbs, and healthy fats to satisfy your meal plan without compromising on flavor.

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NUTRITION

540kcal
Protein
36.6g
Fat
25.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 small Zucchini

1/4 portion Red Onion

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and a pinch of garlic powder.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 5

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with salt, pepper, and garlic powder.

  • 6

    Cook the beef, stirring occasionally, until it is no longer pink and reaches your desired level of browning, about 7-10 minutes.

  • 7

    Reheat the cooked quinoa if necessary and place it in a bowl.

  • 8

    Assemble your bowl by layering the quinoa, roasted vegetables, and cooked ground beef. Serve warm.

Lean Ground Beef and Roasted Veggie Bowl

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

Lean Ground Beef and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Bowl

Enjoy a wholesome bowl featuring savory lean ground beef accompanied by a medley of roasted bell pepper, zucchini, and red onion, all served over a bed of fluffy quinoa. This dish has a beautiful balance of protein, carbs, and healthy fats to satisfy your meal plan without compromising on flavor.

NUTRITION

540kcal
Protein
36.6g
Fat
25.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 small Zucchini

1/4 portion Red Onion

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and a pinch of garlic powder.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 5

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with salt, pepper, and garlic powder.

  • 6

    Cook the beef, stirring occasionally, until it is no longer pink and reaches your desired level of browning, about 7-10 minutes.

  • 7

    Reheat the cooked quinoa if necessary and place it in a bowl.

  • 8

    Assemble your bowl by layering the quinoa, roasted vegetables, and cooked ground beef. Serve warm.