YOUR SOLIN GENERATED RECIPE
Grilled Steak and Quinoa Power Bowl with Roasted Vegetables
A vibrant bowl featuring perfectly grilled 6-ounce steak with a hearty base of quinoa, roasted sweet potato cubes, and a medley of colorful vegetables including bell peppers, red onions, and zucchini. Finished with a drizzle of extra virgin olive oil and a light dollop of creamy Greek yogurt, this bowl balances robust flavors with a nutritional punch for your midday energy boost.
INGREDIENTS
6 oz lean steak
1/2 cup cooked quinoa
1 medium sweet potato
1 cup sliced bell pepper
1/2 cup sliced red onion
1/2 cup sliced zucchini
1/2 tbsp olive oil
2 tbsp plain nonfat Greek yogurt
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces and slice the bell pepper, red onion, and zucchini. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
Place the vegetables in the oven and roast for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Meanwhile, season the steak with salt and pepper. Preheat a grill or grill pan over medium-high heat.
Grill the steak for approximately 4-5 minutes per side or until it reaches your desired level of doneness. Once cooked, let the steak rest for a few minutes before slicing thinly.
While the steak rests, prepare the quinoa if not already cooked. Fluff it with a fork.
Assemble the power bowl by layering the quinoa as the base, then add the roasted vegetables on top.
Place the sliced grilled steak over the vegetables and drizzle with a spoonful of Greek yogurt for a fresh, tangy finish.
Serve warm and enjoy your nutrient-packed power bowl.