YOUR SOLIN GENERATED RECIPE
Baked Ground Beef & Mediterranean Grain Bowl
Savory baked ground beef seasoned with oregano served over a bed of fluffy quinoa and crisp Mediterranean vegetables, finished with a tangy and creamy yogurt-dill dressing.
INGREDIENTS
5 ounce 93% lean ground beef
1 teaspoon olive oil
0.5 teaspoon dried oregano
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.5 cup cooked quinoa
0.25 cup canned chickpeas
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tablespoon red onion
0.25 cup bell pepper
0.5 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dried dill
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
In a medium bowl, combine the ground beef, olive oil, dried oregano, garlic powder, sea salt, and black pepper, mixing gently until the spices are evenly distributed.
Press the seasoned beef onto the baking sheet in a thin, flat layer and bake for 12 to 15 minutes until cooked through and slightly crisp on the edges.
While the beef is in the oven, prepare the dressing by whisking together the Greek yogurt, lemon juice, dried dill, and the remaining garlic powder and sea salt until smooth.
In a large salad bowl, assemble the base by combining the cooked quinoa and rinsed chickpeas.
Add the diced cucumber, halved cherry tomatoes, minced red onion, and chopped bell pepper to the bowl.
Once the beef is finished, remove it from the oven, crumble it into bite-sized pieces, and add it to the grain bowl.
Drizzle the creamy yogurt dressing over the top and toss gently to combine before serving.