YOUR SOLIN GENERATED RECIPE
Beef and Roasted Vegetable Bake
Sautéed minced beef and earthy mushrooms baked with vibrant zucchini and carrots over a bed of cauliflower rice, finished with a layer of bubbling, melted cheese.
INGREDIENTS
4 oz 93% lean ground beef
1 cup cauliflower rice
1 cup sliced zucchini
0.5 cup sliced carrots
1 cup sliced mushrooms
1 oz shredded cheddar cheese
1 tbsp extra virgin olive oil
1 tbsp unflavored protein powder
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
PREPARATION
Preheat your oven to 400°F and lightly grease a medium baking dish.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced beef and mushrooms to the skillet, cooking until the beef is browned and the mushrooms are tender.
Stir in the sea salt, black pepper, garlic powder, onion powder, and unflavored protein powder until the mixture is well coated.
Add the sliced zucchini and carrots to the skillet, tossing for 2 minutes to slightly soften the vegetables.
Spread the cauliflower rice in an even layer at the bottom of the prepared baking dish.
Pour the beef and vegetable mixture over the cauliflower rice, spreading it to the edges.
Top the mixture evenly with the shredded cheddar cheese.
Bake for 15-20 minutes until the vegetables are fork-tender and the cheese is bubbling and golden.
Remove from the oven and let the bake rest for 5 minutes before serving on a plate.