Ground Beef and Roasted Vegetable Bowl

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

Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Bowl

Lean ground beef sautéed with garlic and served over a bed of roasted zucchini and peppers, finished with a drizzle of savory coconut aminos and charred edges from the oven.

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NUTRITION

425kcal
Protein
48.9g
Fat
15.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces 95% Lean Ground Beef

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

2 cups Cauliflower Rice

1 teaspoon Olive Oil

1 tablespoon Coconut Aminos

1 clove minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until they are tender and have slightly charred edges.

  • 4

    While the vegetables roast, place a skillet over medium-high heat and brown the ground beef until fully cooked.

  • 5

    Add the minced garlic and cauliflower rice to the skillet with the beef, sautéing for 3 to 5 minutes until the cauliflower rice is tender.

  • 6

    Stir the roasted vegetables and coconut aminos into the skillet, tossing everything together to combine before serving.

Ground Beef and Roasted Vegetable Bowl

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

Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Bowl

Lean ground beef sautéed with garlic and served over a bed of roasted zucchini and peppers, finished with a drizzle of savory coconut aminos and charred edges from the oven.

NUTRITION

425kcal
Protein
48.9g
Fat
15.7g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces 95% Lean Ground Beef

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

2 cups Cauliflower Rice

1 teaspoon Olive Oil

1 tablespoon Coconut Aminos

1 clove minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until they are tender and have slightly charred edges.

  • 4

    While the vegetables roast, place a skillet over medium-high heat and brown the ground beef until fully cooked.

  • 5

    Add the minced garlic and cauliflower rice to the skillet with the beef, sautéing for 3 to 5 minutes until the cauliflower rice is tender.

  • 6

    Stir the roasted vegetables and coconut aminos into the skillet, tossing everything together to combine before serving.