YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Protein Bowl with Creamy Tangy Dressing and Crunchy Vegetables
A vibrant protein bowl featuring lean ground beef, fluffy quinoa, and a medley of fresh, crunchy vegetables, all brought together by a creamy tangy Greek yogurt dressing. This dish offers a satisfying balance of protein, fiber, and healthy fats, perfect for a nutritious meal whether it's breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Ground Beef (90% lean)
1/2 cup Cooked Quinoa
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber, sliced
1/2 cup Red Bell Pepper, diced
1/4 medium Avocado
1/4 cup Nonfat Greek Yogurt
1 tbsp Lemon Juice
1 tsp Dijon Mustard
Salt and Black Pepper to taste
PREPARATION
Heat a non-stick skillet over medium-high heat and cook the lean ground beef until browned and fully cooked. Drain any excess fat if necessary, and season with a pinch of salt and black pepper.
Prepare the quinoa according to the package instructions if not already cooked.
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.
Add the cooked quinoa and crumbled cooked ground beef to the vegetable mixture.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and black pepper to create the creamy tangy dressing.
Drizzle the dressing over the bowl and gently toss to combine all flavors.
Top the bowl with slices or chunks of avocado.
Serve immediately and enjoy your Lean Ground Beef Protein Bowl with crunchy vegetables and a tangy dressing.