Grilled Steak Salad with Roasted Sweet Potatoes

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

Grilled Steak Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes

Savor a hearty salad featuring tender grilled lean sirloin slices atop a vibrant bed of mixed greens and Swiss chard, complemented by pleasantly sweet roasted sweet potato cubes and creamy white beans. This balanced plate delivers a satisfying crunch with every bite and a zesty lemon dressing to tie the flavors together.

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NUTRITION

415kcal
Protein
42.7g
Fat
15.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1/2 cup diced Sweet Potato

1/4 cup White Beans

2 cups Mixed Greens

1 cup Swiss Chard

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill and your oven to 425°F.

  • 2

    Toss the diced sweet potatoes with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the lean sirloin steak with salt and pepper. Grill for about 4-5 minutes per side or until cooked to your preferred level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 4

    In a large bowl, combine the mixed greens and Swiss chard. Add the white beans for a creamy texture.

  • 5

    Top the salad with the sliced steak and roasted sweet potatoes.

  • 6

    Drizzle with a dressing made from extra virgin olive oil and lemon juice, then gently toss to mix. Serve immediately.

Grilled Steak Salad with Roasted Sweet Potatoes

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

Grilled Steak Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes

Savor a hearty salad featuring tender grilled lean sirloin slices atop a vibrant bed of mixed greens and Swiss chard, complemented by pleasantly sweet roasted sweet potato cubes and creamy white beans. This balanced plate delivers a satisfying crunch with every bite and a zesty lemon dressing to tie the flavors together.

NUTRITION

415kcal
Protein
42.7g
Fat
15.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1/2 cup diced Sweet Potato

1/4 cup White Beans

2 cups Mixed Greens

1 cup Swiss Chard

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill and your oven to 425°F.

  • 2

    Toss the diced sweet potatoes with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the lean sirloin steak with salt and pepper. Grill for about 4-5 minutes per side or until cooked to your preferred level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 4

    In a large bowl, combine the mixed greens and Swiss chard. Add the white beans for a creamy texture.

  • 5

    Top the salad with the sliced steak and roasted sweet potatoes.

  • 6

    Drizzle with a dressing made from extra virgin olive oil and lemon juice, then gently toss to mix. Serve immediately.