Name: Ground Beef and Roasted Vegetable Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz 93% lean ground beef; 1 cup zucchini; 1 cup bell peppers; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Plate

Pan-seared lean ground beef seasoned with aromatic herbs, served alongside a colorful medley of oven-roasted zucchini and bell peppers that offer a satisfying crunch.

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NUTRITION

Protein

22.9g

Fat

10.6g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3.25 oz 93% lean ground beef

1 cup zucchini

1 cup bell peppers

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and the bell peppers into bite-sized strips.
3
Place the vegetables on the baking sheet, drizzle with olive oil, and season with half of the sea salt and black pepper.
4
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly charred at the edges.
5
While the vegetables roast, heat a large non-stick skillet over medium-high heat.
6
Add the ground beef to the skillet, breaking it up into crumbles with a wooden spoon or spatula.
7
Season the beef with garlic powder, onion powder, dried oregano, and the remaining salt and pepper.
8
Sauté the beef for 7 to 9 minutes until it is fully browned and no pink remains.
9
Arrange the seasoned ground beef on a plate next to the roasted vegetables and serve immediately.