YOUR SOLIN GENERATED RECIPE
Crispy Ground Beef and Potato Bowl
Sautéed lean ground beef and golden diced potatoes tossed with vibrant bell peppers and wilted spinach for a savory, protein-packed bowl.
INGREDIENTS
8 oz Grass-fed ground beef (93% lean)
0.5 medium Yukon gold potato
1 tsp Extra virgin olive oil
1 cup Organic baby spinach
0.25 cup Red bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Dice the Yukon gold potato into small 1/2-inch cubes to ensure they get crispy.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the diced potatoes to the skillet and season with half of the sea salt and black pepper.
Sauté the potatoes for 8-10 minutes, stirring occasionally until they are golden brown and tender.
Add the grass-fed ground beef and diced red bell pepper to the skillet with the potatoes.
Break up the beef with a spatula and season with the garlic powder, smoked paprika, and the remaining salt and pepper.
Cook for 5-7 minutes until the beef is fully browned and the edges of the potatoes are crispy.
Stir in the organic baby spinach and cook for 1 minute until just wilted.
Transfer the mixture to a bowl and serve immediately.