Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Enjoy a satisfying bowl filled with lean ground beef, hearty quinoa, and an assortment of vibrant roasted vegetables, all drizzled with a hint of olive oil for a rich, savory finish. This dish offers a perfect balance of protein, complex carbohydrates, and healthy fats to fuel your day.

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NUTRITION

513kcal
Protein
36g
Fat
24.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (85% lean)

1/2 cup cooked Quinoa

1 cup diced Red Bell Pepper

1 cup diced Zucchini

1 cup Broccoli florets

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, and broccoli florets with olive oil, salt, and pepper to taste.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat.

  • 5

    Cook the lean ground beef in the skillet, breaking it up with a spatula, until it is fully browned and cooked through, about 6-8 minutes. Season with salt, pepper, and your favorite herbs.

  • 6

    In a bowl, layer the cooked quinoa as the base.

  • 7

    Top the quinoa with the cooked ground beef and roasted vegetables.

  • 8

    Serve warm and enjoy your well-balanced, nutrient-rich bowl.

Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Enjoy a satisfying bowl filled with lean ground beef, hearty quinoa, and an assortment of vibrant roasted vegetables, all drizzled with a hint of olive oil for a rich, savory finish. This dish offers a perfect balance of protein, complex carbohydrates, and healthy fats to fuel your day.

NUTRITION

513kcal
Protein
36g
Fat
24.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (85% lean)

1/2 cup cooked Quinoa

1 cup diced Red Bell Pepper

1 cup diced Zucchini

1 cup Broccoli florets

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, and broccoli florets with olive oil, salt, and pepper to taste.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat.

  • 5

    Cook the lean ground beef in the skillet, breaking it up with a spatula, until it is fully browned and cooked through, about 6-8 minutes. Season with salt, pepper, and your favorite herbs.

  • 6

    In a bowl, layer the cooked quinoa as the base.

  • 7

    Top the quinoa with the cooked ground beef and roasted vegetables.

  • 8

    Serve warm and enjoy your well-balanced, nutrient-rich bowl.