YOUR SOLIN GENERATED RECIPE
Garlic Herb Beef with Roasted Sweet Potatoes and Zucchini
Sautéed lean beef and aromatic garlic tossed with caramelized sweet potatoes and tender zucchini for a savory, herb-infused meal.
INGREDIENTS
6 oz Ground beef (93% lean)
0.5 medium Sweet potato
1 medium Zucchini
0.25 tbsp Olive oil
2 cloves Garlic
0.5 tsp Dried oregano
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes, then toss with half of the olive oil and a pinch of salt.
Roast the sweet potatoes for 20 minutes until they are tender and slightly caramelized on the edges.
While the potatoes roast, slice the zucchini into half-moons and finely mince the garlic cloves.
Heat the remaining olive oil in a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.
Season the beef with the dried oregano, sea salt, and black pepper, cooking until it is browned and cooked through.
Add the zucchini and minced garlic to the skillet, sautéing for 4 to 5 minutes until the zucchini is tender-crisp.
Fold the roasted sweet potatoes into the skillet and garnish with freshly chopped parsley before serving.