YOUR SOLIN GENERATED RECIPE
Ground Beef and Crispy Roasted Vegetables
Savor a hearty medley of lean ground beef mixed with vibrantly crisp roasted bell peppers and zucchini, finished with a light egg white addition to boost protein. The vegetables are roasted to perfection with a drizzle of olive oil and seasoned simply with salt and pepper, creating a balanced dish that's both nourishing and satisfying.
INGREDIENTS
5 oz Lean Ground Beef
1 cup diced Red Bell Pepper
1 cup diced Zucchini
1 large Egg White
1 tsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Place the diced red bell pepper and zucchini on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 15-20 minutes or until they become crispy and tender, stirring halfway through.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart as it cooks.
When the beef is nearly done, stir in the egg white to bind the meat together and incorporate a bit more protein. Cook for an additional 1-2 minutes.
Combine the crispy roasted vegetables with the cooked ground beef mixture or serve the beef atop the vegetables.
Adjust seasoning with additional salt and pepper if needed, and serve warm.