YOUR SOLIN GENERATED RECIPE
Lean Mince and Roasted Vegetable Bowl
Oven-roasted zucchini and bell peppers tossed with savory lean beef mince over cauliflower rice, finished with a sprinkle of toasted pumpkin seeds.
INGREDIENTS
3.5 oz Lean Ground Beef
1 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Red Onion
2 tsp Extra Virgin Olive Oil
1 cup Cauliflower Rice
1 tbsp Pumpkin Seeds
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the chopped zucchini, red bell pepper, and red onion on the baking sheet, drizzle with one teaspoon of olive oil, and toss with a pinch of sea salt.
Roast the vegetables for 15-20 minutes until they are tender and have slightly caramelized edges.
While the vegetables roast, heat the remaining teaspoon of olive oil in a skillet over medium-high heat.
Add the lean beef mince to the skillet, seasoning with salt and pepper, and cook until browned and fully cooked through, breaking it into small crumbles as it sears.
Steam the cauliflower rice in a microwave-safe bowl or sauté in a separate pan until just tender.
Divide the cauliflower rice into a bowl, top with the roasted vegetables and the cooked beef mince.
Garnish with pumpkin seeds for a light, toasted crunch.