Name: Grilled Steak Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Top Sirloin Steak; 1.5 cups Cooked Brown Rice; 1 cup Sliced Zucchini; 0.5 cup Chopped Red Bell Pepper; 1 tbsp Olive Oil; 2 tbsp Non-fat Greek Yogurt; 0.5 cup Fresh Blueberries

Grilled Steak Rice Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Rice Bowl with Roasted Vegetables

Tender grilled sirloin steak served over fluffy brown rice with a medley of roasted zucchini and peppers, finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

35g

Fat

24.7g

Carbs

86.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Top Sirloin Steak

1.5 cups Cooked Brown Rice

1 cup Sliced Zucchini

0.5 cup Chopped Red Bell Pepper

1 tbsp Olive Oil

2 tbsp Non-fat Greek Yogurt

0.5 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and chopped bell peppers with half of the olive oil, salt, and pepper.
3
Roast the vegetables for 20 minutes until they are tender and slightly charred.
4
Season the steak with salt, pepper, and garlic powder on both sides.
5
Heat the remaining olive oil in a grill pan or cast-iron skillet over medium-high heat.
6
Sear the steak for 3-4 minutes per side for a perfect medium-rare, then let it rest for 5 minutes.
7
Slice the steak against the grain into thin strips.
8
Divide the cooked brown rice into a bowl and top with the roasted vegetables and sliced steak.
9
Add a dollop of Greek yogurt on top and serve with a side of fresh blueberries.