Name: Grilled Beef and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Top Sirloin Steak; 0.5 cup Cooked Brown Rice; 0.5 cup Sliced Zucchini; 0.5 cup Sliced Red Bell Pepper; 2 tbsp Sliced Red Onion; 1 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Beef and Roasted Vegetable Rice Bowl

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Roasted Vegetable Rice Bowl

Grilled lean top sirloin served over brown rice with balsamic-roasted zucchini and bell peppers, finished with the sweet depth of charred red onion.

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NUTRITION

Protein

38.7g

Fat

17.2g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

0.5 cup Cooked Brown Rice

0.5 cup Sliced Zucchini

0.5 cup Sliced Red Bell Pepper

2 tbsp Sliced Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the zucchini, bell pepper, and red onion in a bowl with half of the olive oil and half of the balsamic vinegar.
3
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, season the sirloin steak with salt and pepper.
5
Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
6
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
7
Place the warm cooked brown rice in a bowl.
8
Top the rice with the roasted vegetables and the sliced grilled beef.
9
Drizzle the remaining olive oil and balsamic vinegar over the top before serving.