YOUR SOLIN GENERATED RECIPE
Lean Beef Mince and Roasted Vegetable Bowl
Pan-seared lean beef and oven-roasted zucchini, peppers, and broccoli seasoned with garlic and herbs, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces 95% Lean Ground Beef
1 cup chopped Zucchini
1/2 cup chopped Red Bell Pepper
1 cup Broccoli florets
2 teaspoons Olive Oil
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the chopped zucchini, red bell pepper, and broccoli florets on the baking sheet.
Drizzle the vegetables with the olive oil and toss well to ensure even coating, then season with a pinch of salt and pepper.
Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight charred edges.
While the vegetables roast, heat a non-stick skillet over medium-high heat.
Add the lean beef mince to the skillet, breaking it up with a wooden spoon or spatula as it cooks.
Season the beef with garlic powder, salt, and pepper, and continue cooking until the meat is browned and fully cooked through.
Divide the roasted vegetables into a bowl and top with the seasoned beef mince.
Serve immediately with an optional squeeze of fresh lemon juice for a bright finish.