Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

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

Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

Savor this vibrant bowl featuring lean ground beef paired with a medley of crispy vegetables and light quinoa, all dressed in a refreshing tangy dill dressing. A perfect balance of flavors and textures for a satisfying meal any time of day.

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NUTRITION

388kcal
Protein
35.1g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/2 medium Mixed Bell Pepper

1/2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground beef. Season lightly with salt and pepper, and cook until browned and fully cooked, breaking it apart as it cooks.

  • 2

    While the beef cooks, chop the bell pepper and zucchini into bite-sized pieces. Toss them lightly with a sprinkle of salt and a drizzle of olive oil.

  • 3

    In a separate pan or using the same skillet once the beef is done, lightly sauté the vegetables until they are just tender yet crisp, about 3-4 minutes.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, lemon juice, and a pinch of salt and pepper to create the tangy dressing.

  • 5

    Assemble the bowl by starting with a bed of cooked quinoa, then layer on the crispy veggies and cooked ground beef. Drizzle the tangy dill dressing over the top.

  • 6

    Garnish with an extra sprinkle of dill if desired and serve immediately.

Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

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

Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Crispy Veggie Bowl with Tangy Dill Dressing

Savor this vibrant bowl featuring lean ground beef paired with a medley of crispy vegetables and light quinoa, all dressed in a refreshing tangy dill dressing. A perfect balance of flavors and textures for a satisfying meal any time of day.

NUTRITION

388kcal
Protein
35.1g
Fat
15g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1/2 medium Mixed Bell Pepper

1/2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground beef. Season lightly with salt and pepper, and cook until browned and fully cooked, breaking it apart as it cooks.

  • 2

    While the beef cooks, chop the bell pepper and zucchini into bite-sized pieces. Toss them lightly with a sprinkle of salt and a drizzle of olive oil.

  • 3

    In a separate pan or using the same skillet once the beef is done, lightly sauté the vegetables until they are just tender yet crisp, about 3-4 minutes.

  • 4

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, lemon juice, and a pinch of salt and pepper to create the tangy dressing.

  • 5

    Assemble the bowl by starting with a bed of cooked quinoa, then layer on the crispy veggies and cooked ground beef. Drizzle the tangy dill dressing over the top.

  • 6

    Garnish with an extra sprinkle of dill if desired and serve immediately.