YOUR SOLIN GENERATED RECIPE
Lean Beef Mince and Roasted Vegetable Bowl
Sautéed lean beef mince tossed with oven-roasted zucchini and peppers over a bed of fresh spinach, finished with a drizzle of tangy balsamic glaze.
INGREDIENTS
6.5 ounces Lean Ground Beef (95% Lean)
1 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
2 tablespoons chopped Red Onion
1 teaspoon Olive Oil
1 clove Garlic
2 cups Fresh Baby Spinach
1 teaspoon Balsamic Glaze
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the lean beef mince and minced garlic to the skillet, breaking the meat apart with a spatula.
Cook the beef until browned and cooked through, seasoning with a touch of salt and black pepper.
Place the fresh baby spinach in a large bowl as the base.
Top the spinach with the warm roasted vegetables and the cooked beef mince.
Drizzle with the balsamic glaze for a sweet and tangy finish.