Fiery Grilled Steak Power Bowl

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

Fiery Grilled Steak Power Bowl

YOUR SOLIN GENERATED RECIPE

Fiery Grilled Steak Power Bowl

Bold and vibrant flavors come together in this energizing bowl featuring perfectly seared strips of lean steak seasoned with smoky spices, served over a bed of roasted sweet potatoes and quinoa. Fresh vegetables add crunch while a creamy lime sauce brings refreshing heat to every bite.

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NUTRITION

411kcal
Protein
31.8g
Fat
17.2g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

4 oz lean flank steak

1/2 medium sweet potato, cubed

1/3 cup cooked quinoa

1/2 medium red bell pepper, sliced

2 tablespoons plain nonfat Greek yogurt

1/2 lime, juiced

1 teaspoon chipotle pepper in adobo sauce

1 teaspoon olive oil

Salt and pepper to taste

Chili powder and cumin to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube sweet potato, toss with a light coating of olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.

  • 3

    While sweet potato roasts, cook quinoa according to package instructions.

  • 4

    Season flank steak with salt, pepper, chili powder, and cumin.

  • 5

    Heat a grill pan or skillet over medium-high heat. Add remaining olive oil.

  • 6

    Grill steak for 4-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

  • 7

    Slice bell pepper into thin strips.

  • 8

    Make the sauce by combining Greek yogurt, lime juice, and minced chipotle pepper in adobo sauce.

  • 9

    Assemble the bowl: Layer quinoa, roasted sweet potatoes, sliced bell peppers, and steak strips.

  • 10

    Drizzle with the spicy lime yogurt sauce and serve immediately.

Fiery Grilled Steak Power Bowl

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

Fiery Grilled Steak Power Bowl

YOUR SOLIN GENERATED RECIPE

Fiery Grilled Steak Power Bowl

Bold and vibrant flavors come together in this energizing bowl featuring perfectly seared strips of lean steak seasoned with smoky spices, served over a bed of roasted sweet potatoes and quinoa. Fresh vegetables add crunch while a creamy lime sauce brings refreshing heat to every bite.

NUTRITION

411kcal
Protein
31.8g
Fat
17.2g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

4 oz lean flank steak

1/2 medium sweet potato, cubed

1/3 cup cooked quinoa

1/2 medium red bell pepper, sliced

2 tablespoons plain nonfat Greek yogurt

1/2 lime, juiced

1 teaspoon chipotle pepper in adobo sauce

1 teaspoon olive oil

Salt and pepper to taste

Chili powder and cumin to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube sweet potato, toss with a light coating of olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.

  • 3

    While sweet potato roasts, cook quinoa according to package instructions.

  • 4

    Season flank steak with salt, pepper, chili powder, and cumin.

  • 5

    Heat a grill pan or skillet over medium-high heat. Add remaining olive oil.

  • 6

    Grill steak for 4-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

  • 7

    Slice bell pepper into thin strips.

  • 8

    Make the sauce by combining Greek yogurt, lime juice, and minced chipotle pepper in adobo sauce.

  • 9

    Assemble the bowl: Layer quinoa, roasted sweet potatoes, sliced bell peppers, and steak strips.

  • 10

    Drizzle with the spicy lime yogurt sauce and serve immediately.