Savory Lean Ground Beef and Roasted Vegetable Skillet

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

Savory Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Lean Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef sautéed with vibrant roasted vegetables and a side of fluffy quinoa. This dish combines savory, smoky flavors with the natural sweetness of bell pepper and zucchini, creating a balanced meal that's as nutritious as it is delicious.

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NUTRITION

542kcal
Protein
41.8g
Fat
27g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90/10)

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 small Tomato

2 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and tomato into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, pepper, and garlic powder if desired. Roast in the oven for about 15-18 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart, until browned and fully cooked, about 6-8 minutes. Season with salt and pepper.

  • 5

    Once both components are ready, add the roasted vegetables to the skillet with the ground beef and stir to combine.

  • 6

    Serve the beef and vegetable mixture over the prepared cooked quinoa. Enjoy hot.

Savory Lean Ground Beef and Roasted Vegetable Skillet

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

Savory Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Lean Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef sautéed with vibrant roasted vegetables and a side of fluffy quinoa. This dish combines savory, smoky flavors with the natural sweetness of bell pepper and zucchini, creating a balanced meal that's as nutritious as it is delicious.

NUTRITION

542kcal
Protein
41.8g
Fat
27g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90/10)

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 small Tomato

2 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and tomato into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, pepper, and garlic powder if desired. Roast in the oven for about 15-18 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart, until browned and fully cooked, about 6-8 minutes. Season with salt and pepper.

  • 5

    Once both components are ready, add the roasted vegetables to the skillet with the ground beef and stir to combine.

  • 6

    Serve the beef and vegetable mixture over the prepared cooked quinoa. Enjoy hot.