Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

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

Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

Savor a hearty bowl featuring lean ground beef partnered with fresh shredded lettuce, juicy grape tomatoes, a hint of red onion, and a kick of quinoa for texture. The dish is elevated by a creamy tangy dressing made from nonfat Greek yogurt, Dijon mustard, and a squeeze of lemon, balancing flavors and nutrients perfectly for a satisfying meal.

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NUTRITION

370kcal
Protein
33.5g
Fat
12.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 cup Shredded Lettuce

1/2 cup Grape Tomatoes

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Lemon Juice

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PREPARATION

  • 1

    Heat a skillet over medium-high heat. Add the lean ground beef and cook until browned and cooked through, breaking it up into small pieces with a spatula.

  • 2

    While the beef cooks, combine the nonfat Greek yogurt, Dijon mustard, and lemon juice in a small bowl to create the creamy tangy dressing. Season with a pinch of salt and pepper to taste.

  • 3

    Prepare the vegetables: place the shredded lettuce in the bottom of a large bowl, and top with halved grape tomatoes and thinly sliced red onion.

  • 4

    Add the cooked quinoa to the bowl for a hearty texture boost.

  • 5

    Once the beef is ready, drain any excess fat and add the beef on top of the vegetables and quinoa.

  • 6

    Drizzle the creamy tangy dressing evenly over the bowl, toss gently if desired, and serve immediately.

Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

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

Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Protein Bowl with Shredded Lettuce and Creamy Tangy Dressing

Savor a hearty bowl featuring lean ground beef partnered with fresh shredded lettuce, juicy grape tomatoes, a hint of red onion, and a kick of quinoa for texture. The dish is elevated by a creamy tangy dressing made from nonfat Greek yogurt, Dijon mustard, and a squeeze of lemon, balancing flavors and nutrients perfectly for a satisfying meal.

NUTRITION

370kcal
Protein
33.5g
Fat
12.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 cup Shredded Lettuce

1/2 cup Grape Tomatoes

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Lemon Juice

PREPARATION

  • 1

    Heat a skillet over medium-high heat. Add the lean ground beef and cook until browned and cooked through, breaking it up into small pieces with a spatula.

  • 2

    While the beef cooks, combine the nonfat Greek yogurt, Dijon mustard, and lemon juice in a small bowl to create the creamy tangy dressing. Season with a pinch of salt and pepper to taste.

  • 3

    Prepare the vegetables: place the shredded lettuce in the bottom of a large bowl, and top with halved grape tomatoes and thinly sliced red onion.

  • 4

    Add the cooked quinoa to the bowl for a hearty texture boost.

  • 5

    Once the beef is ready, drain any excess fat and add the beef on top of the vegetables and quinoa.

  • 6

    Drizzle the creamy tangy dressing evenly over the bowl, toss gently if desired, and serve immediately.