Name: Tender Beef & Roasted Root Vegetable Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz 93% Lean Ground Beef; 1 cup Carrots; 1 cup Parsnips; 0 tbsp Extra Virgin Olive Oil; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper; 0.5 tsp Garlic Powder; 0.5 tsp Dried Thyme

Tender Beef & Roasted Root Vegetable Bowls

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

YOUR SOLIN GENERATED RECIPE

Tender Beef & Roasted Root Vegetable Bowls

Pan-seared lean ground beef paired with oven-roasted carrots and parsnips, offering a satisfying crunch and naturally sweet finish.

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NUTRITION

Protein

48.6g

Fat

25.8g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% Lean Ground Beef

1 cup Carrots

1 cup Parsnips

0 tbsp Extra Virgin Olive Oil

0.5 tsp Sea Salt

0.25 tsp Black Pepper

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and chop the carrots and parsnips into uniform bite-sized pieces.
3
Toss the vegetables on a parchment-lined baking sheet with the olive oil, dried thyme, and half of the sea salt.
4
Roast the vegetables for 25-30 minutes, tossing halfway through, until they are golden brown and tender.
5
While the vegetables roast, heat a non-stick skillet over medium-high heat.
6
Add the lean ground beef to the skillet, seasoning with garlic powder, black pepper, and the remaining sea salt.
7
Brown the beef for 8-10 minutes, breaking it into small crumbles with a spatula until fully cooked.
8
Divide the roasted root vegetables into bowls and top with the savory beef crumbles.