Name: Lean Beef and Roasted Vegetable Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Lean Roast Beef; 2 slices Sprouted Grain Bread; 2 tablespoons Non-fat Greek Yogurt; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini

Lean Beef and Roasted Vegetable Sandwich

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

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Sandwich

Oven-roasted peppers and zucchini layered with lean roast beef on toasted sprouted grain bread, finished with a tangy Greek yogurt sauce.

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NUTRITION

Protein

43.8g

Fat

7.0g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Roast Beef

2 slices Sprouted Grain Bread

2 tablespoons Non-fat Greek Yogurt

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Slice the red bell pepper and zucchini into thin strips and arrange them in a single layer on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
Toast the sprouted grain bread slices until they are golden and crisp.
5
In a small bowl, mix the non-fat Greek yogurt with a pinch of black pepper and a drop of lemon juice if desired.
6
Spread the yogurt mixture evenly onto one side of each toasted bread slice.
7
Layer the lean roast beef and the warm roasted vegetables onto the bread to assemble your sandwich.