YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Crispy Veggie Bowl with Creamy Tangy Dressing
A vibrant bowl featuring savory lean ground beef paired with a crisp medley of bell pepper, zucchini, and red onion, all drizzled with a refreshing, creamy tangy dressing made from nonfat Greek yogurt, lemon juice, and Dijon mustard. A wholesome, balanced meal that's as pleasing to the palate as it is to your fitness goals.
INGREDIENTS
7 oz Lean Ground Beef (198 g)
1/2 cup Red Bell Pepper (75 g)
1/2 cup Zucchini (80 g)
1/4 cup Red Onion (40 g)
3 tbsp Plain Nonfat Greek Yogurt (45 g)
1 tbsp Lemon Juice (15 g)
1 tsp Dijon Mustard (5 g)
1 tbsp Fresh Dill (2 g)
PREPARATION
Heat a nonstick skillet over medium-high heat. Add the lean ground beef, breaking it up as it cooks. Season lightly with salt and pepper, and cook until the beef is browned and cooked through.
While the beef cooks, prepare the vegetables. Slice the red bell pepper, zucchini, and red onion into even pieces.
In a separate bowl, combine the plain nonfat Greek yogurt, lemon juice, Dijon mustard, and freshly chopped dill to create the creamy tangy dressing. Stir until the mixture is well blended.
Once the beef is done, remove any excess fat if necessary, and transfer it to a serving bowl.
Add the prepared vegetables to the bowl with the beef. For extra crunch, you can briefly sauté the vegetables in the skillet for 2-3 minutes or serve them raw.
Drizzle the creamy tangy dressing over the beef and veggies. Toss gently to ensure even coverage.
Serve immediately and enjoy this balanced, flavorful bowl that supports your nutrition and fitness goals.