Steak, Veggie and Quinoa Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 556
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 32
- Cholesterol
- 77
- Sodium
- 730
- Total: 50 min
- Active: 40 min
Ingredients
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
Directions
- Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
- Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
- Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.