YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Skillet with Roasted Vegetables
Sautéed lean ground beef and tender jasmine rice tossed with oven-roasted zucchini and bell peppers for a savory, nutrient-dense skillet meal.
INGREDIENTS
7.5 oz 93% Lean ground beef
0.25 cup Cooked jasmine rice
0.5 cup Zucchini
0.5 cup Red bell pepper
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
1 tbsp Coconut aminos
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into uniform pieces and toss them with 0.5 tsp of olive oil and a pinch of salt and pepper on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, heat the remaining 0.5 tsp of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it into small crumbles with a wooden spoon, until it is fully browned and no pink remains.
Drain any excess fat from the skillet, then season the beef with garlic powder, onion powder, sea salt, and black pepper.
Stir the cooked jasmine rice and the roasted vegetables into the skillet with the beef until well combined.
Drizzle the coconut aminos over the mixture and sauté for 2-3 minutes until the flavors meld and the dish is piping hot.