Ground Beef and Roasted Vegetable Bowl

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

Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Bowl

Extra-lean ground beef and colorful vegetables roasted on a sheet pan until the beef is savory and the edges of the sweet potatoes are golden.

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NUTRITION

468kcal
Protein
41.7g
Fat
19.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-lean ground beef (93/7)

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 0.5-inch cubes to ensure they roast quickly and evenly alongside the other ingredients.

  • 3

    Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

  • 4

    Place the ground beef in small, bite-sized crumbles on one side of the prepared sheet pan and arrange the vegetables in a single layer on the other side.

  • 5

    Drizzle the olive oil over the vegetables, then sprinkle the sea salt, black pepper, garlic powder, and dried oregano evenly across both the beef and the vegetables.

  • 6

    Toss the vegetables gently with a spatula to coat them in the oil and spices, ensuring the beef crumbles are also seasoned.

  • 7

    Roast in the oven for 15 to 18 minutes, tossing the vegetables halfway through, until the beef is fully cooked through and the vegetables are tender.

  • 8

    Transfer the roasted beef and vegetables into a bowl and serve immediately while warm.

Ground Beef and Roasted Vegetable Bowl

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

Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Bowl

Extra-lean ground beef and colorful vegetables roasted on a sheet pan until the beef is savory and the edges of the sweet potatoes are golden.

NUTRITION

468kcal
Protein
41.7g
Fat
19.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-lean ground beef (93/7)

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 0.5-inch cubes to ensure they roast quickly and evenly alongside the other ingredients.

  • 3

    Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

  • 4

    Place the ground beef in small, bite-sized crumbles on one side of the prepared sheet pan and arrange the vegetables in a single layer on the other side.

  • 5

    Drizzle the olive oil over the vegetables, then sprinkle the sea salt, black pepper, garlic powder, and dried oregano evenly across both the beef and the vegetables.

  • 6

    Toss the vegetables gently with a spatula to coat them in the oil and spices, ensuring the beef crumbles are also seasoned.

  • 7

    Roast in the oven for 15 to 18 minutes, tossing the vegetables halfway through, until the beef is fully cooked through and the vegetables are tender.

  • 8

    Transfer the roasted beef and vegetables into a bowl and serve immediately while warm.