Name: Beef and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground beef (93% lean); 1 cup Bell pepper; 1 cup Zucchini; 0.5 cup Red onion; 0.5 tbsp Avocado oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Beef and Roasted Vegetable Medley

Oven-roasted zucchini and bell peppers tossed with savory sautéed ground beef and finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

49.7g

Fat

32.8g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground beef (93% lean)

1 cup Bell pepper

1 cup Zucchini

0.5 cup Red onion

0.5 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the chopped bell pepper, zucchini, and red onion on the sheet, then toss with avocado oil and half of the sea salt and black pepper.
3
Roast the vegetables for 18 to 20 minutes until they are tender and show golden-brown edges.
4
While the vegetables are in the oven, heat a large skillet over medium-high heat and add the ground beef.
5
Cook the beef while breaking it into small crumbles until it is browned and cooked through.
6
Season the meat with garlic powder, dried oregano, and the remaining sea salt and black pepper.
7
Add the roasted vegetables to the skillet, stir in the fresh lemon juice, and toss everything together before serving.