Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet featuring lean ground beef mingled with a colorful medley of roasted vegetables, including bell peppers, zucchini, and red onions. Enhanced with a drizzle of olive oil and seasoned with garlic and black pepper, this dish offers a savory balance of protein and fiber with a satisfying warmth.

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NUTRITION

459kcal
Protein
39g
Fat
26.0g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    Toss the chopped vegetables with olive oil, garlic powder, black pepper, and a pinch of salt on a baking tray.

  • 4

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

  • 5

    Meanwhile, heat a skillet over medium heat and add the lean ground beef. Break it up as it cooks.

  • 6

    When the beef is nearly cooked through, season with a bit more salt and pepper if desired.

  • 7

    Once the vegetables are roasted, remove them from the oven and stir them into the skillet with the beef along with the fresh spinach. Allow the spinach to wilt for about 1-2 minutes.

  • 8

    Mix everything together and serve hot.

Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet featuring lean ground beef mingled with a colorful medley of roasted vegetables, including bell peppers, zucchini, and red onions. Enhanced with a drizzle of olive oil and seasoned with garlic and black pepper, this dish offers a savory balance of protein and fiber with a satisfying warmth.

NUTRITION

459kcal
Protein
39g
Fat
26.0g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    Toss the chopped vegetables with olive oil, garlic powder, black pepper, and a pinch of salt on a baking tray.

  • 4

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

  • 5

    Meanwhile, heat a skillet over medium heat and add the lean ground beef. Break it up as it cooks.

  • 6

    When the beef is nearly cooked through, season with a bit more salt and pepper if desired.

  • 7

    Once the vegetables are roasted, remove them from the oven and stir them into the skillet with the beef along with the fresh spinach. Allow the spinach to wilt for about 1-2 minutes.

  • 8

    Mix everything together and serve hot.