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 ground beef seasoned with garlic, served over a colorful bed of roasted zucchini and cauliflower with a satisfyingly caramelized finish.

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NUTRITION

336kcal
Protein
54.9g
Fat
7.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces 97% Lean Ground Beef

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 cup Cauliflower florets

1 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Place the chopped zucchini, red bell pepper, and cauliflower florets on the baking sheet and mist lightly with olive oil spray.

  • 3

    Season the vegetables with salt and pepper, then roast for 20-25 minutes until tender and edges are browned.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it apart with a spatula as it cooks.

  • 6

    Season the beef with garlic powder, salt, and pepper, and continue cooking until no pink remains.

  • 7

    Transfer the roasted vegetables to a bowl and top with the seasoned ground beef.

  • 8

    Garnish with fresh herbs if desired and serve warm.

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 ground beef seasoned with garlic, served over a colorful bed of roasted zucchini and cauliflower with a satisfyingly caramelized finish.

NUTRITION

336kcal
Protein
54.9g
Fat
7.2g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces 97% Lean Ground Beef

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 cup Cauliflower florets

1 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Place the chopped zucchini, red bell pepper, and cauliflower florets on the baking sheet and mist lightly with olive oil spray.

  • 3

    Season the vegetables with salt and pepper, then roast for 20-25 minutes until tender and edges are browned.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it apart with a spatula as it cooks.

  • 6

    Season the beef with garlic powder, salt, and pepper, and continue cooking until no pink remains.

  • 7

    Transfer the roasted vegetables to a bowl and top with the seasoned ground beef.

  • 8

    Garnish with fresh herbs if desired and serve warm.