Description
A hearty and healthy meal featuring juicy steak, roasted sweet potatoes, and a creamy avocado-cilantro drizzle, perfect for meal prep.
Ingredients
Scale
- 2 steaks (ribeye, flank, or your go-to cut)
- 2 medium sweet potatoes, peeled and diced
- 1 cup cooked quinoa (or rice)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- Olive oil for roasting
- 1 ripe avocado
- 1 cup fresh cilantro
- 2 tablespoons lime juice
- 1 garlic clove
- Salt, to taste
- Water to thin, if needed
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes.
- Season steaks with salt and pepper. Sear in a hot skillet with olive oil for 4-5 minutes on each side for medium-rare.
- Let the steaks rest before slicing.
- Assemble the bowl starting with a scoop of quinoa, topped with sweet potatoes, black beans, diced bell pepper, corn, and steak slices.
- For the avocado-cilantro drizzle, blend avocado, cilantro, lime juice, garlic, and salt. Add water to reach desired consistency.
- Drizzle the avocado-cilantro sauce over the bowl and serve.
Notes
Customize with jalapeños for spice or skip steak for a vegetarian option. Try different grains or toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg