Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

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

Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

Enjoy a balanced and hearty grain bowl featuring tender, seared lean steak, perfectly soft boiled eggs, and a medley of roasted vegetables tossed with a sprinkle of olive oil. This dish combines robust flavors with a satisfying texture for a versatile meal that excels at both lunch and dinner.

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NUTRITION

380kcal
Protein
35.5g
Fat
19.7g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 large soft boiled Egg

0.33 cup cooked Quinoa (~50g)

100g Mixed Vegetables (Zucchini & Bell Pepper)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables: cut zucchini and bell pepper into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the lean sirloin steak with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare, or adjust the time to your preferred doneness.

  • 6

    In a separate small pot, bring water to a boil. Gently lower in the egg and cook for about 6 minutes for a soft boiled center. Remove and place in cool water before peeling.

  • 7

    Assemble your grain bowl by placing the cooked quinoa at the base, then arranging sliced steak, halved soft boiled egg, and roasted vegetables on top.

  • 8

    Finish with an extra drizzle of olive oil or a sprinkle of your favorite fresh herbs if desired, and serve immediately.

Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

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

Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak with Soft Boiled Eggs and Roasted Vegetables Grain Bowl

Enjoy a balanced and hearty grain bowl featuring tender, seared lean steak, perfectly soft boiled eggs, and a medley of roasted vegetables tossed with a sprinkle of olive oil. This dish combines robust flavors with a satisfying texture for a versatile meal that excels at both lunch and dinner.

NUTRITION

380kcal
Protein
35.5g
Fat
19.7g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 large soft boiled Egg

0.33 cup cooked Quinoa (~50g)

100g Mixed Vegetables (Zucchini & Bell Pepper)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables: cut zucchini and bell pepper into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the lean sirloin steak with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare, or adjust the time to your preferred doneness.

  • 6

    In a separate small pot, bring water to a boil. Gently lower in the egg and cook for about 6 minutes for a soft boiled center. Remove and place in cool water before peeling.

  • 7

    Assemble your grain bowl by placing the cooked quinoa at the base, then arranging sliced steak, halved soft boiled egg, and roasted vegetables on top.

  • 8

    Finish with an extra drizzle of olive oil or a sprinkle of your favorite fresh herbs if desired, and serve immediately.