Seared Steak and Roasted Vegetable Power Bowl

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

Seared Steak and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring a perfectly seared lean steak paired with a medley of roasted vegetables and hearty chickpeas, creating a balanced plate that's both satisfying and nutritious.

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NUTRITION

463kcal
Protein
36g
Fat
21.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1/2 cup Cooked Chickpeas

100g Bell Pepper (sliced)

100g Zucchini (sliced)

50g Red Onion (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss the sliced bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the flank steak with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes on each side or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 7

    In a bowl, combine the sliced steak, roasted vegetables, and chickpeas to form your power bowl.

  • 8

    Drizzle with a little extra olive oil and a squeeze of lemon if desired, then serve immediately.

Seared Steak and Roasted Vegetable Power Bowl

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

Seared Steak and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring a perfectly seared lean steak paired with a medley of roasted vegetables and hearty chickpeas, creating a balanced plate that's both satisfying and nutritious.

NUTRITION

463kcal
Protein
36g
Fat
21.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1/2 cup Cooked Chickpeas

100g Bell Pepper (sliced)

100g Zucchini (sliced)

50g Red Onion (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss the sliced bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the flank steak with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes on each side or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes before slicing thinly against the grain.

  • 7

    In a bowl, combine the sliced steak, roasted vegetables, and chickpeas to form your power bowl.

  • 8

    Drizzle with a little extra olive oil and a squeeze of lemon if desired, then serve immediately.