Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef browned to perfection with a medley of roasted vegetables and a bed of fluffy quinoa. The aromatic blend of garlic and olive oil infuses every bite with a savory warmth, making it a satisfying option for breakfast, lunch, or dinner.

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NUTRITION

430kcal
Protein
34.6g
Fat
21.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup diced Tomato

1/4 cup chopped Yellow Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss zucchini, red bell pepper, tomato, and yellow onion with olive oil and a pinch of salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Break it up and cook until browned and cooked through, about 6-8 minutes.

  • 5

    Add minced garlic to the beef during the last minute of cooking and stir well.

  • 6

    Combine the roasted vegetables with the cooked beef in the skillet. Stir in the cooked quinoa, mixing gently to blend flavors.

  • 7

    Season with additional salt and pepper if needed, and serve warm.

Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef browned to perfection with a medley of roasted vegetables and a bed of fluffy quinoa. The aromatic blend of garlic and olive oil infuses every bite with a savory warmth, making it a satisfying option for breakfast, lunch, or dinner.

NUTRITION

430kcal
Protein
34.6g
Fat
21.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup diced Tomato

1/4 cup chopped Yellow Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss zucchini, red bell pepper, tomato, and yellow onion with olive oil and a pinch of salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Break it up and cook until browned and cooked through, about 6-8 minutes.

  • 5

    Add minced garlic to the beef during the last minute of cooking and stir well.

  • 6

    Combine the roasted vegetables with the cooked beef in the skillet. Stir in the cooked quinoa, mixing gently to blend flavors.

  • 7

    Season with additional salt and pepper if needed, and serve warm.