Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

Savor a balanced and nourishing bowl featuring tender grilled beef paired with fluffy quinoa, sweet roasted sweet potato, and a hint of creamy avocado, all drizzled with extra virgin olive oil. Perfectly seasoned and artfully assembled, this meal delivers a satisfying blend of flavors and textures for a wholesome lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

550kcal
Protein
34.8g
Fat
27.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Sirloin

1/3 cup Cooked Quinoa

1 medium Sweet Potato

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with 1 tsp olive oil, a minced garlic clove, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 25-30 minutes, or until tender and lightly caramelized. Stir halfway through for even cooking.

  • 3

    While the sweet potato roasts, preheat a grill or grill pan over medium-high heat. Season the beef sirloin with salt and pepper.

  • 4

    Grill the beef for about 4-5 minutes per side for medium-rare (adjust time based on thickness and preferred doneness). Once cooked, let it rest for a few minutes before slicing thinly.

  • 5

    Prepare the quinoa if not already cooked. Fluff the quinoa with a fork and season lightly with salt and a drizzle of the remaining olive oil if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and sliced grilled beef. Top with quartered avocado.

  • 7

    Finish with a light drizzle of extra virgin olive oil and adjust seasoning with salt and pepper if necessary. Serve warm and enjoy.

Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Bowl with Roasted Sweet Potato

Savor a balanced and nourishing bowl featuring tender grilled beef paired with fluffy quinoa, sweet roasted sweet potato, and a hint of creamy avocado, all drizzled with extra virgin olive oil. Perfectly seasoned and artfully assembled, this meal delivers a satisfying blend of flavors and textures for a wholesome lunch.

NUTRITION

550kcal
Protein
34.8g
Fat
27.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Sirloin

1/3 cup Cooked Quinoa

1 medium Sweet Potato

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced sweet potato with 1 tsp olive oil, a minced garlic clove, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 25-30 minutes, or until tender and lightly caramelized. Stir halfway through for even cooking.

  • 3

    While the sweet potato roasts, preheat a grill or grill pan over medium-high heat. Season the beef sirloin with salt and pepper.

  • 4

    Grill the beef for about 4-5 minutes per side for medium-rare (adjust time based on thickness and preferred doneness). Once cooked, let it rest for a few minutes before slicing thinly.

  • 5

    Prepare the quinoa if not already cooked. Fluff the quinoa with a fork and season lightly with salt and a drizzle of the remaining olive oil if desired.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted sweet potato, and sliced grilled beef. Top with quartered avocado.

  • 7

    Finish with a light drizzle of extra virgin olive oil and adjust seasoning with salt and pepper if necessary. Serve warm and enjoy.