Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

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

Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

Pan-seared lean beef and oven-roasted colorful vegetables served over fluffy quinoa, finished with a creamy, zesty garlic herb sauce.

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NUTRITION

497kcal
Protein
40.6g
Fat
22.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces 95% Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the broccoli florets and sliced red bell peppers on a baking sheet, toss with olive oil and a pinch of sea salt, and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the ground beef, breaking it up with a spatula until browned and cooked through.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the sauce is smooth and creamy.

  • 5

    Layer the cooked quinoa into a serving bowl and top with the roasted vegetables and cooked ground beef.

  • 6

    Drizzle the garlic herb sauce over the entire bowl and garnish with fresh parsley if desired.

Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

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

Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl with Garlic Herb Sauce

Pan-seared lean beef and oven-roasted colorful vegetables served over fluffy quinoa, finished with a creamy, zesty garlic herb sauce.

NUTRITION

497kcal
Protein
40.6g
Fat
22.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces 95% Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the broccoli florets and sliced red bell peppers on a baking sheet, toss with olive oil and a pinch of sea salt, and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the ground beef, breaking it up with a spatula until browned and cooked through.

  • 4

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of warm water until the sauce is smooth and creamy.

  • 5

    Layer the cooked quinoa into a serving bowl and top with the roasted vegetables and cooked ground beef.

  • 6

    Drizzle the garlic herb sauce over the entire bowl and garnish with fresh parsley if desired.