Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor a vibrant skillet meal featuring lean ground beef paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, lightly finished with fresh spinach. This satisfying dish offers a wonderful combination of hearty protein, robust textures, and a natural sweetness from the roasted vegetables, making it a delicious choice for breakfast, lunch, or dinner.

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NUTRITION

461kcal
Protein
35.3g
Fat
26.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 cup Spinach

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef, breaking it apart as it cooks. Season with a little salt and pepper.

  • 5

    When the beef is nearly cooked through, stir in the roasted vegetables and fresh spinach, allowing the spinach to wilt slightly.

  • 6

    Combine all ingredients in the skillet, adjust seasoning if needed, and serve warm.

Lean Ground Beef and Roasted Vegetable Skillet

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

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor a vibrant skillet meal featuring lean ground beef paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes, lightly finished with fresh spinach. This satisfying dish offers a wonderful combination of hearty protein, robust textures, and a natural sweetness from the roasted vegetables, making it a delicious choice for breakfast, lunch, or dinner.

NUTRITION

461kcal
Protein
35.3g
Fat
26.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 cup Spinach

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef, breaking it apart as it cooks. Season with a little salt and pepper.

  • 5

    When the beef is nearly cooked through, stir in the roasted vegetables and fresh spinach, allowing the spinach to wilt slightly.

  • 6

    Combine all ingredients in the skillet, adjust seasoning if needed, and serve warm.