YOUR SOLIN GENERATED RECIPE
Ground Beef and Roasted Vegetable Bowl with Avocado
Pan-seared lean ground beef tossed with oven-roasted zucchini and peppers, finished with creamy avocado slices and a squeeze of lime.
INGREDIENTS
4.2 ounces 93% Lean Ground Beef (cooked weight)
1 cup Zucchini, diced
0.5 cup Red Bell Pepper, diced
2 tablespoons Red Onion, diced
0.25 medium Avocado, sliced
1 teaspoon Olive Oil
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini, red bell pepper, and red onion into uniform, bite-sized pieces.
Toss the vegetables with olive oil, garlic powder, salt, and pepper directly on the baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, heat a non-stick skillet over medium-high heat.
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.
Drain any excess fat from the beef and season with a pinch of salt and pepper to taste.
Assemble the bowl by layering the warm roasted vegetables and browned ground beef together.
Top the bowl with fresh avocado slices and an optional squeeze of lime juice for brightness before serving.