YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Protein Bowl with Fresh Veggies and Creamy Tangy Dressing
A vibrant protein bowl combining savory lean ground beef over a bed of fluffy quinoa, tossed with fresh spinach, cherry tomatoes, red bell pepper, and cucumber. Finished with a creamy, tangy yogurt dressing, this bowl delivers a balanced mix of flavors and nutrients perfect for any meal of the day.
INGREDIENTS
4 oz Lean Ground Beef
1/2 cup cooked Quinoa
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 cup Red Bell Pepper
1/2 cup Cucumber
2 tbsp Low-Fat Greek Yogurt
PREPARATION
Cook quinoa according to package instructions and set aside.
In a non-stick skillet over medium heat, cook the lean ground beef until browned and fully cooked, breaking it up into small pieces as it cooks.
While the beef cooks, prepare the fresh veggies by washing the spinach, halving the cherry tomatoes, dicing the red bell pepper, and slicing the cucumber.
In a small bowl, mix the low-fat Greek yogurt with a pinch of salt, pepper, and a squeeze of lemon juice to create a tangy dressing.
Assemble the bowl by layering the quinoa at the base, topping with cooked ground beef, and arranging the fresh veggies on top.
Drizzle the yogurt dressing evenly over the bowl and serve immediately.