Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

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

Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

Savor a vibrant, balanced plate featuring seasoned lean ground beef and egg whites, paired with tender roasted sweet potatoes and crispy Brussels sprouts. Topped with a creamy lemon-infused avocado drizzle, this skillet dish is a harmonious blend of hearty protein, nutrient-rich vegetables, and a zesty finish that elevates every bite.

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NUTRITION

470kcal
Protein
34.5g
Fat
25.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 Egg Whites

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables.

  • 2

    Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 3

    Meanwhile, dice the sweet potato into small cubes. Lightly season with salt and pepper and place on a separate baking tray. Roast in the oven for about 20 minutes until tender.

  • 4

    In a medium skillet over medium-high heat, add the lean ground beef. Cook until browned, breaking up any large chunks. Add egg whites to the skillet and stir until just set, combining with the meat.

  • 5

    Reduce heat to low and gently stir in the roasted sweet potato cubes and most of the roasted Brussels sprouts, reserving a few sprouts for garnish if desired.

  • 6

    Prepare the creamy topping by mashing the avocado in a small bowl. Mix in the lemon juice and a pinch of salt until smooth.

  • 7

    Plate the beef and vegetable mixture and drizzle the creamy lemon avocado over the top. Garnish with any remaining crispy Brussels sprouts and adjust seasoning as needed.

Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

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

Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Skillet with Roasted Sweet Potatoes, Crispy Brussels Sprouts, and Creamy Lemon Avocado

Savor a vibrant, balanced plate featuring seasoned lean ground beef and egg whites, paired with tender roasted sweet potatoes and crispy Brussels sprouts. Topped with a creamy lemon-infused avocado drizzle, this skillet dish is a harmonious blend of hearty protein, nutrient-rich vegetables, and a zesty finish that elevates every bite.

NUTRITION

470kcal
Protein
34.5g
Fat
25.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

2 Egg Whites

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables.

  • 2

    Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 3

    Meanwhile, dice the sweet potato into small cubes. Lightly season with salt and pepper and place on a separate baking tray. Roast in the oven for about 20 minutes until tender.

  • 4

    In a medium skillet over medium-high heat, add the lean ground beef. Cook until browned, breaking up any large chunks. Add egg whites to the skillet and stir until just set, combining with the meat.

  • 5

    Reduce heat to low and gently stir in the roasted sweet potato cubes and most of the roasted Brussels sprouts, reserving a few sprouts for garnish if desired.

  • 6

    Prepare the creamy topping by mashing the avocado in a small bowl. Mix in the lemon juice and a pinch of salt until smooth.

  • 7

    Plate the beef and vegetable mixture and drizzle the creamy lemon avocado over the top. Garnish with any remaining crispy Brussels sprouts and adjust seasoning as needed.