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

Savor a balanced bowl featuring savory lean ground beef paired with fluffy quinoa and a vibrant medley of roasted vegetables. The dish presents a beautiful combination of hearty protein, nutty grain, and sweet roasted peppers, elevated by a hint of olive oil and aromatic seasonings. Perfect for a wholesome meal that’s both satisfying and nutritionally balanced.

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NUTRITION

431kcal
Protein
36g
Fat
18.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, salt, pepper, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and charred slightly at the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the lean ground beef. Break it apart and season with salt, pepper, and a pinch of garlic powder. Cook until it is browned and cooked through, about 6-8 minutes.

  • 5

    Warm the cooked quinoa if needed and then assemble the bowl by layering the quinoa, ground beef, and roasted vegetables.

  • 6

    Finish with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired, and serve immediately.

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

Savor a balanced bowl featuring savory lean ground beef paired with fluffy quinoa and a vibrant medley of roasted vegetables. The dish presents a beautiful combination of hearty protein, nutty grain, and sweet roasted peppers, elevated by a hint of olive oil and aromatic seasonings. Perfect for a wholesome meal that’s both satisfying and nutritionally balanced.

NUTRITION

431kcal
Protein
36g
Fat
18.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the chopped broccoli and sliced red bell pepper with olive oil, salt, pepper, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until they are tender and charred slightly at the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and cook the lean ground beef. Break it apart and season with salt, pepper, and a pinch of garlic powder. Cook until it is browned and cooked through, about 6-8 minutes.

  • 5

    Warm the cooked quinoa if needed and then assemble the bowl by layering the quinoa, ground beef, and roasted vegetables.

  • 6

    Finish with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired, and serve immediately.