NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (96% lean)

0.5 cup Cooked quinoa

1 cup Red bell pepper

0.5 cup Zucchini

0.5 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the ground beef with the dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Roll the beef mixture into small, bite-sized meatballs and place them on one side of the prepared baking sheet.

• 4

  Slice the red bell pepper and zucchini into thin strips or rounds, then toss them with the olive oil and a pinch of salt.

• 5

  Spread the vegetables in a single layer on the other side of the baking sheet.

• 6

  Bake for 15 to 18 minutes, or until the meatballs are cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the roasted meatballs and vegetables.

• 8

  Whisk the Greek yogurt and lemon juice together in a small ramekin, then dollop it over the bowl.

• 9

  Garnish with freshly chopped parsley before serving.