YOUR SOLIN GENERATED RECIPE
Mediterranean Ground Beef and Yogurt Bowl
Pan-seared lean ground beef seasoned with aromatic cumin, served over a velvety Greek yogurt base with crisp cucumbers and toasted pine nuts.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
1 cup Fresh baby spinach
0.25 cup Cucumber
0.25 cup Cherry tomatoes
1 tbsp Red onion
1 tbsp Pine nuts
1 clove Garlic
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh lemon juice
PREPARATION
Place the pine nuts in a dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then remove and set aside.
In the same skillet, heat the olive oil and add the minced garlic, sautéing for 30 seconds until aromatic.
Add the ground beef, cumin, sea salt, and black pepper to the skillet, breaking the meat apart with a spatula and cooking until fully browned.
Toss in the fresh baby spinach and stir for 1 minute until the leaves are just wilted, then remove from heat.
In a shallow serving bowl, spread the non-fat Greek yogurt into an even layer and drizzle with the fresh lemon juice.
Spoon the warm beef and spinach mixture over the yogurt base.
Top the bowl with diced cucumbers, halved cherry tomatoes, and finely minced red onion.
Garnish with the toasted pine nuts and serve immediately while the beef is still warm.