YOUR SOLIN GENERATED RECIPE
Lean Beef and Roasted Vegetable Bowl with Brown Rice
Pan-seared lean beef and oven-roasted broccoli, peppers, and zucchini served over nutty brown rice with a hint of savory garlic and charred edges.
INGREDIENTS
5 ounces 95% Lean Ground Beef
1/4 cup Cooked Brown Rice
1 cup Broccoli Florets
1/2 cup chopped Zucchini
1/2 cup sliced Red Bell Pepper
1 clove minced Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the broccoli florets, chopped zucchini, and sliced red bell peppers on the baking sheet, seasoning lightly with sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and have developed slightly charred edges.
While the vegetables roast, heat a non-stick skillet over medium-high heat and add the lean ground beef and minced garlic.
Cook the beef until fully browned, breaking it into small crumbles with a spatula, and drain any excess liquid or fat.
Warm the pre-cooked brown rice in a small pan or microwave until steaming.
Assemble the bowl by placing the brown rice at the bottom, then topping with the savory beef and the roasted vegetable medley.