NUTRITION

SERVINGS

INGREDIENTS

4 oz lean sirloin steak

1/2 cup quinoa, cooked

1/4 cup black beans, low sodium

1/2 cup sweet bell pepper, sliced

1/4 cup corn kernels

1/4 medium avocado

2 tbsp plain Greek yogurt

1/4 cup fresh cilantro

1/2 lime

1 tsp chipotle powder

1/2 tsp ground cumin

Salt and pepper to taste

PREPARATION

• 1

  Cook quinoa according to package instructions with a pinch of salt. Once done, fluff with a fork and stir in half of the lime juice and half of the chopped cilantro.

• 2

  Season the steak with chipotle powder, cumin, salt, and pepper on both sides.

• 3

  Heat a cast-iron skillet over medium-high heat. Once hot, sear the steak for 4-5 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes before slicing against the grain.

• 4

  In the same pan, char the corn kernels and sliced bell peppers until slightly blackened, about 3-4 minutes.

• 5

  Make the avocado sauce by combining mashed avocado, Greek yogurt, remaining lime juice, remaining cilantro, and a pinch of salt in a small bowl.

• 6

  Heat the black beans in a small saucepan or microwave until warmed through.

• 7

  Assemble the bowl by laying down the cilantro-lime quinoa, followed by the sliced steak, charred vegetables, and black beans.

• 8

  Top with the avocado sauce and garnish with any remaining cilantro if desired.