Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground beef combined with a colorful medley of roasted vegetables. This dish offers a delightful mix of warm, roasted bell peppers, zucchini, and onions infused with a hint of garlic and fresh spinach, all brought together in a rustic skillet. Perfect for breakfast, lunch, or dinner, it's a nutritionally balanced meal that will fuel your day.

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NUTRITION

416kcal
Protein
38.2g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% Lean)

1 cup chopped Zucchini

1 cup chopped Bell Pepper

1/2 cup chopped Onion

1 tsp Olive Oil

1/2 cup Diced Tomatoes

1 cup Spinach

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped zucchini, bell pepper, and onion with olive oil and minced garlic. Season lightly with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook until browned, breaking it apart as it cooks.

  • 5

    Once the beef is nearly done, stir in the roasted vegetables and diced tomatoes. Let the mixture simmer for about 5 minutes for flavors to meld.

  • 6

    Fold in the fresh spinach at the end, stirring until just wilted.

  • 7

    Adjust seasoning to taste and serve hot.

Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground beef combined with a colorful medley of roasted vegetables. This dish offers a delightful mix of warm, roasted bell peppers, zucchini, and onions infused with a hint of garlic and fresh spinach, all brought together in a rustic skillet. Perfect for breakfast, lunch, or dinner, it's a nutritionally balanced meal that will fuel your day.

NUTRITION

416kcal
Protein
38.2g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% Lean)

1 cup chopped Zucchini

1 cup chopped Bell Pepper

1/2 cup chopped Onion

1 tsp Olive Oil

1/2 cup Diced Tomatoes

1 cup Spinach

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped zucchini, bell pepper, and onion with olive oil and minced garlic. Season lightly with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook until browned, breaking it apart as it cooks.

  • 5

    Once the beef is nearly done, stir in the roasted vegetables and diced tomatoes. Let the mixture simmer for about 5 minutes for flavors to meld.

  • 6

    Fold in the fresh spinach at the end, stirring until just wilted.

  • 7

    Adjust seasoning to taste and serve hot.