Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

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

Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

Sautéed lean beef and fresh vegetables served alongside oven-roasted garlic potato wedges, finished with a tangy mustard drizzle and a satisfying crunch.

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NUTRITION

414kcal
Protein
41.9g
Fat
12.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces 96% Lean Ground Beef

150 grams Russet Potato

1 teaspoon Olive Oil

2 cups Romaine Lettuce

1/2 medium Tomato

2 tablespoons Red Onion

2 Dill Pickle spears

1 tablespoon Yellow Mustard

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the potato into thin wedges and toss them in a bowl with olive oil, minced garlic, and a pinch of salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

  • 4

    While the potatoes roast, brown the lean ground beef in a non-stick skillet over medium-high heat until no longer pink.

  • 5

    Chop the romaine lettuce, tomato, and red onion into bite-sized pieces.

  • 6

    Build your bowl by placing the lettuce at the base, then topping it with the cooked beef, tomatoes, onions, and pickles.

  • 7

    Serve the hot garlic potato wedges on the side and drizzle the entire bowl with yellow mustard.

Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

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

Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lean Beef Hamburger Bowl with Roasted Garlic Potato Wedges

Sautéed lean beef and fresh vegetables served alongside oven-roasted garlic potato wedges, finished with a tangy mustard drizzle and a satisfying crunch.

NUTRITION

414kcal
Protein
41.9g
Fat
12.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces 96% Lean Ground Beef

150 grams Russet Potato

1 teaspoon Olive Oil

2 cups Romaine Lettuce

1/2 medium Tomato

2 tablespoons Red Onion

2 Dill Pickle spears

1 tablespoon Yellow Mustard

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the potato into thin wedges and toss them in a bowl with olive oil, minced garlic, and a pinch of salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

  • 4

    While the potatoes roast, brown the lean ground beef in a non-stick skillet over medium-high heat until no longer pink.

  • 5

    Chop the romaine lettuce, tomato, and red onion into bite-sized pieces.

  • 6

    Build your bowl by placing the lettuce at the base, then topping it with the cooked beef, tomatoes, onions, and pickles.

  • 7

    Serve the hot garlic potato wedges on the side and drizzle the entire bowl with yellow mustard.