Steak, Veggie and Quinoa Bowls

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For the Quinoa:

1 cup tricolor quinoa

2 tablespoons chopped fresh cilantro

Grated zest of 1 lime

Kosher salt

For the Vegetables:

2 sweet potatoes, cut into 3/4-inch cubes

2 poblano chile peppers, seeded and cut into 3/4-inch pieces

1 red onion, chopped 

2 tablespoons extra-virgin olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder 

Kosher salt and freshly ground pepper

For the Steak:

1 pound skirt or flank steak, cut into 2 pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Pico de gallo, Mexican crema and chopped fresh cilantro, for topping 

Lime wedges, for serving