YOUR SOLIN GENERATED RECIPE
Crispy Baked Potatoes with Lean Ground Beef and Roasted Vegetables
Enjoy a hearty yet balanced meal featuring crispy baked potato slices paired with savory lean ground beef and a medley of roasted vegetables. The textures contrast beautifully, with the crispness of the potatoes complementing the succulent beef and tender, flavorful veggies for a satisfying plate that fits perfectly within your macro goals.
INGREDIENTS
6 ounces Lean Ground Beef
1 medium Russet Potato
1/2 cup Bell Pepper
1/2 cup Zucchini
1/4 cup Red Onion
2 teaspoons Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash the russet potato thoroughly and slice it into thin rounds. Place the slices on a baking sheet lined with parchment paper.
Lightly brush the potato slices with olive oil and season with salt and pepper. Bake in the oven for about 20-25 minutes until they turn crispy and golden, flipping halfway through.
While the potatoes are baking, prepare the vegetables. Dice the bell pepper, zucchini, and red onion. Toss them in a small bowl with a drizzle of olive oil, salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for about 15-20 minutes or until they start to soften and get a light char.
In a skillet over medium heat, add the lean ground beef. Season with salt and pepper, breaking it up as it cooks. Allow it to cook thoroughly until browned and no longer pink.
Once everything is done, plate a serving of crispy baked potatoes, top with a generous portion of lean ground beef, and add a side of roasted vegetables.
Serve immediately and enjoy a flavorful and balanced meal that fits your macro requirements.