Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

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

Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

YOUR SOLIN GENERATED RECIPE

Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

Savor the dynamic flavors in this dish where tender lean beef meets a zesty mango glaze, complemented by sweet roasted butternut squash and vibrant sautéed collard greens. This dish dances on the palate with a perfect balance of tang and warmth, creating a nourishing meal that delights with every bite.

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NUTRITION

385kcal
Protein
37.8g
Fat
11.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1/3 cup Fresh Mango (diced)

1 cup cubed Roasted Butternut Squash

1 cup chopped Collard Greens

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with a light drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the squash roasts, prepare the mango glaze by blending the diced mango, fresh lime juice, minced ginger, and garlic until smooth. Season lightly with salt and pepper.

  • 3

    Season the beef sirloin with salt and pepper. Heat a skillet over medium-high heat and sear the beef for about 2-3 minutes per side until browned.

  • 4

    Pour the mango glaze over the beef in the skillet, reducing heat to medium-low and allowing the glaze to thicken slightly, about 2 minutes. Turn the beef to ensure it’s evenly coated.

  • 5

    In a separate pan, lightly sauté the collard greens with a splash of olive oil over medium heat until wilted yet vibrant, about 2-3 minutes, seasoning with a pinch of salt.

  • 6

    Plate the beef with a serving of roasted butternut squash and sautéed collard greens. Drizzle any remaining mango glaze over the beef for extra tang and flavor, then serve immediately.

Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

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

Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

YOUR SOLIN GENERATED RECIPE

Tangy Mango Glazed Beef with Roasted Butternut Squash and Sautéed Collard Greens

Savor the dynamic flavors in this dish where tender lean beef meets a zesty mango glaze, complemented by sweet roasted butternut squash and vibrant sautéed collard greens. This dish dances on the palate with a perfect balance of tang and warmth, creating a nourishing meal that delights with every bite.

NUTRITION

385kcal
Protein
37.8g
Fat
11.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1/3 cup Fresh Mango (diced)

1 cup cubed Roasted Butternut Squash

1 cup chopped Collard Greens

1 tsp Olive Oil

1 tbsp Fresh Lime Juice

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with a light drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the squash roasts, prepare the mango glaze by blending the diced mango, fresh lime juice, minced ginger, and garlic until smooth. Season lightly with salt and pepper.

  • 3

    Season the beef sirloin with salt and pepper. Heat a skillet over medium-high heat and sear the beef for about 2-3 minutes per side until browned.

  • 4

    Pour the mango glaze over the beef in the skillet, reducing heat to medium-low and allowing the glaze to thicken slightly, about 2 minutes. Turn the beef to ensure it’s evenly coated.

  • 5

    In a separate pan, lightly sauté the collard greens with a splash of olive oil over medium heat until wilted yet vibrant, about 2-3 minutes, seasoning with a pinch of salt.

  • 6

    Plate the beef with a serving of roasted butternut squash and sautéed collard greens. Drizzle any remaining mango glaze over the beef for extra tang and flavor, then serve immediately.