Name: Beef and Black Bean Taco Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces 95% Lean Ground Beef; 1/4 cup Black Beans; 1/2 cup Cooked Brown Rice; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1 teaspoon Olive Oil; 1 teaspoon Taco Seasoning; 2 tablespoons Salsa

Beef and Black Bean Taco Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Beef and Black Bean Taco Bowl with Roasted Vegetables

Lean ground beef sautéed with warm taco spices, served over nutty brown rice with a medley of roasted peppers and zucchini, finished with a dollop of zesty salsa.

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NUTRITION

Protein

39.3g

Fat

13.5g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces 95% Lean Ground Beef

1/4 cup Black Beans

1/2 cup Cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 teaspoon Taco Seasoning

2 tablespoons Salsa

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced bell peppers and zucchini with olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until they are tender and slightly charred.
4
While the vegetables roast, brown the ground beef in a skillet over medium-high heat until fully cooked.
5
Drain any excess liquid from the skillet then stir in the taco seasoning and black beans.
6
Heat the beef and bean mixture for another 2 minutes until the beans are warmed through.
7
Assemble the bowl by placing the cooked brown rice at the base and topping it with the taco beef mixture and roasted vegetables.
8
Finish the dish with a generous dollop of zesty salsa and serve immediately.