Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Pan-seared lean ground beef served over a colorful medley of oven-roasted broccoli and bell peppers, finished with a slice of buttery avocado.

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NUTRITION

472kcal
Protein
47.3g
Fat
25.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces 93% Lean Ground Beef

1 cup Broccoli florets

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 18-20 minutes until they are tender and slightly charred.

  • 5

    While the vegetables roast, heat a large skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet and season with garlic powder and onion powder.

  • 7

    Cook the beef until browned and cooked through, breaking it into small crumbles with a spatula.

  • 8

    Divide the roasted vegetables into a bowl and top with the seasoned ground beef.

  • 9

    Garnish with fresh avocado slices before serving.

Lean Ground Beef and Roasted Vegetable Bowl

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

Lean Ground Beef and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Bowl

Pan-seared lean ground beef served over a colorful medley of oven-roasted broccoli and bell peppers, finished with a slice of buttery avocado.

NUTRITION

472kcal
Protein
47.3g
Fat
25.7g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces 93% Lean Ground Beef

1 cup Broccoli florets

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 18-20 minutes until they are tender and slightly charred.

  • 5

    While the vegetables roast, heat a large skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet and season with garlic powder and onion powder.

  • 7

    Cook the beef until browned and cooked through, breaking it into small crumbles with a spatula.

  • 8

    Divide the roasted vegetables into a bowl and top with the seasoned ground beef.

  • 9

    Garnish with fresh avocado slices before serving.