Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Sautéed lean beef and roasted colorful vegetables served over toasted whole-grain bread with a soft-boiled egg and creamy avocado.

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NUTRITION

442kcal
Protein
39.1g
Fat
21.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Ground Beef (95/5)

1 large Egg

1 slice Whole Wheat Bread

30 grams Avocado

100 grams Zucchini

50 grams Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the zucchini and red bell pepper into bite-sized pieces, toss with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining olive oil in a skillet over medium-high heat and brown the ground beef with your favorite seasonings until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6 and a half minutes before transferring to an ice bath for easy peeling.

  • 5

    Toast the whole wheat bread until golden brown and place it in the base of your serving bowl.

  • 6

    Assemble the bowl by layering the seasoned beef, roasted vegetables, sliced avocado, and the halved jammy egg over the toast.

Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Sautéed lean beef and roasted colorful vegetables served over toasted whole-grain bread with a soft-boiled egg and creamy avocado.

NUTRITION

442kcal
Protein
39.1g
Fat
21.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Ground Beef (95/5)

1 large Egg

1 slice Whole Wheat Bread

30 grams Avocado

100 grams Zucchini

50 grams Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the zucchini and red bell pepper into bite-sized pieces, toss with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining olive oil in a skillet over medium-high heat and brown the ground beef with your favorite seasonings until fully cooked.

  • 4

    Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6 and a half minutes before transferring to an ice bath for easy peeling.

  • 5

    Toast the whole wheat bread until golden brown and place it in the base of your serving bowl.

  • 6

    Assemble the bowl by layering the seasoned beef, roasted vegetables, sliced avocado, and the halved jammy egg over the toast.