YOUR SOLIN GENERATED RECIPE
Taco Beef Bowl with Spinach and Vegetables
Sautéed lean ground beef and crisp bell peppers seasoned with smoky taco spices, served over a bed of wilted spinach and tender zucchini for a savory, nutrient-dense meal.
INGREDIENTS
8 oz Ground beef (93% lean)
0.5 tsp Avocado oil
0.5 medium Red bell pepper
0.5 medium Green bell pepper
1 medium Zucchini
0.25 cup Red onion
2 cup Fresh baby spinach
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 whole Lime
PREPARATION
Dice the red and green bell peppers, zucchini, and red onion into uniform bite-sized pieces.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the ground beef to the skillet, breaking it apart with a spatula until browned and cooked through.
Stir in the diced onion, bell peppers, and zucchini, cooking for 5 to 7 minutes until the vegetables are tender-crisp.
Add the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper, tossing well to coat the beef and vegetables evenly.
Fold in the fresh baby spinach and cook for 1 to 2 minutes just until the leaves are slightly wilted and vibrant green.
Remove from heat and finish with a fresh squeeze of lime juice before serving in a large bowl.