Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Enjoy a wholesome bowl featuring savory lean ground beef paired with roasted bell pepper, zucchini, and red onion, served over a bed of fluffy quinoa. This dish balances lean protein with the natural sweetness of roasted vegetables, making it a vibrant, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

430kcal
Protein
33.7g
Fat
17g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat and add the lean ground beef. Cook, stirring and breaking it up, until browned and cooked through.

  • 6

    Warm the cooked quinoa if needed, then serve by placing quinoa in a bowl, topping with the cooked ground beef, and finishing with the roasted vegetables.

  • 7

    Season with additional salt and pepper if desired and enjoy your balanced bowl.

Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Enjoy a wholesome bowl featuring savory lean ground beef paired with roasted bell pepper, zucchini, and red onion, served over a bed of fluffy quinoa. This dish balances lean protein with the natural sweetness of roasted vegetables, making it a vibrant, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

430kcal
Protein
33.7g
Fat
17g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat and add the lean ground beef. Cook, stirring and breaking it up, until browned and cooked through.

  • 6

    Warm the cooked quinoa if needed, then serve by placing quinoa in a bowl, topping with the cooked ground beef, and finishing with the roasted vegetables.

  • 7

    Season with additional salt and pepper if desired and enjoy your balanced bowl.