Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

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

Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

Enjoy a hearty, balanced lunch featuring a perfectly grilled 4-ounce lean steak paired with tender roasted sweet potato cubes, crisp fresh greens, a touch of creamy avocado, and a cooling Greek yogurt drizzle. This bowl is carefully designed to deliver robust flavors and enticing textures while aligning with your macronutrient needs.

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NUTRITION

380kcal
Protein
34.3g
Fat
20.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1/2 medium Sweet Potato

2 cups Mixed Fresh Greens

1/4 portion Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Toss them with a teaspoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    Season the 4-ounce lean sirloin steak with salt and pepper on both sides. Preheat your grill or grill pan to medium-high heat.

  • 5

    Grill the steak for about 4-5 minutes per side (depending on thickness) until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 6

    In a bowl, combine the mixed fresh greens and diced avocado.

  • 7

    Assemble the bowl by placing the greens at the base, then add the roasted sweet potato cubes. Top with the sliced steak and drizzle the Greek yogurt over the top as a light dressing.

  • 8

    Season with additional salt and pepper if needed, and enjoy your balanced, flavorful lunch bowl.

Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

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

Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Sweet Potato Bowl with Fresh Greens

Enjoy a hearty, balanced lunch featuring a perfectly grilled 4-ounce lean steak paired with tender roasted sweet potato cubes, crisp fresh greens, a touch of creamy avocado, and a cooling Greek yogurt drizzle. This bowl is carefully designed to deliver robust flavors and enticing textures while aligning with your macronutrient needs.

NUTRITION

380kcal
Protein
34.3g
Fat
20.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1/2 medium Sweet Potato

2 cups Mixed Fresh Greens

1/4 portion Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Toss them with a teaspoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    Season the 4-ounce lean sirloin steak with salt and pepper on both sides. Preheat your grill or grill pan to medium-high heat.

  • 5

    Grill the steak for about 4-5 minutes per side (depending on thickness) until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 6

    In a bowl, combine the mixed fresh greens and diced avocado.

  • 7

    Assemble the bowl by placing the greens at the base, then add the roasted sweet potato cubes. Top with the sliced steak and drizzle the Greek yogurt over the top as a light dressing.

  • 8

    Season with additional salt and pepper if needed, and enjoy your balanced, flavorful lunch bowl.