Name: Ground Beef and Roasted Vegetable Bowl with Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces 93% Lean Ground Beef; 1 cup Zucchini, chopped; 0.5 cup Red Bell Pepper, chopped; 0.25 cup Red Onion, chopped; 0.5 cup Cauliflower florets; 2 teaspoons Extra Virgin Olive Oil; 2 tablespoons Fresh Parsley, chopped; 1 clove Garlic, minced

Nutrition

Per serving

401 calories

Protein: 41g; 40% of calories
Carbs: 16g; 16% of calories
Fat: 20g; 44% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Toss the chopped zucchini, bell peppers, red onion, and cauliflower florets with the olive oil and a pinch of sea salt in a large bowl.
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes until tender and slightly charred.
While the vegetables are roasting, heat a large non-stick skillet over medium-high heat.
Add the lean ground beef and minced garlic to the skillet, breaking the meat apart with a wooden spoon.
Cook the beef until fully browned and cooked through, about 7 to 8 minutes, then drain any excess liquid.
Remove the roasted vegetables from the oven and add them directly into the skillet with the beef.
Toss everything together to combine the flavors, then stir in the fresh chopped parsley just before serving.

Nutrition

Ingredients

Instructions

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