Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

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

Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

Enjoy a perfectly seared beef steak served alongside a zesty quinoa salad dressed with a creamy avocado blend, complemented by tender roasted sweet potato medallions. This balanced dinner offers a delightful mix of savory beef, rich avocado cream, and naturally sweet roasted vegetables, creating a satisfying and healthful meal.

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NUTRITION

596kcal
Protein
41.1g
Fat
25.7g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin Steak

1 medium Sweet Potato

3/4 cup cooked Quinoa

1/4 Avocado

1 tbsp Extra-Virgin Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and slice the sweet potato into 1/2-inch medallions, toss with a pinch of salt, pepper, and a drizzle of olive oil, and arrange on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the beef sirloin steak generously with salt and black pepper on both sides.

  • 4

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Once the oil is shimmering, sear the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes.

  • 5

    In a small bowl, mash the avocado until smooth. In another bowl, combine the cooked quinoa with the mashed avocado and mix until well blended. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    To assemble, place the creamy avocado quinoa as a base on the plate, lay the rested beef steak alongside, and add the roasted sweet potato medallions on the side. Serve immediately and enjoy your balanced, flavorful dinner.

Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

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

Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Steak with Creamy Avocado Quinoa and Roasted Sweet Potato

Enjoy a perfectly seared beef steak served alongside a zesty quinoa salad dressed with a creamy avocado blend, complemented by tender roasted sweet potato medallions. This balanced dinner offers a delightful mix of savory beef, rich avocado cream, and naturally sweet roasted vegetables, creating a satisfying and healthful meal.

NUTRITION

596kcal
Protein
41.1g
Fat
25.7g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin Steak

1 medium Sweet Potato

3/4 cup cooked Quinoa

1/4 Avocado

1 tbsp Extra-Virgin Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and slice the sweet potato into 1/2-inch medallions, toss with a pinch of salt, pepper, and a drizzle of olive oil, and arrange on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, season the beef sirloin steak generously with salt and black pepper on both sides.

  • 4

    Heat a skillet over medium-high heat and add a small drizzle of olive oil. Once the oil is shimmering, sear the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes.

  • 5

    In a small bowl, mash the avocado until smooth. In another bowl, combine the cooked quinoa with the mashed avocado and mix until well blended. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    To assemble, place the creamy avocado quinoa as a base on the plate, lay the rested beef steak alongside, and add the roasted sweet potato medallions on the side. Serve immediately and enjoy your balanced, flavorful dinner.