Steak and Roasted Carrot Rice Bowl

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

Steak and Roasted Carrot Rice Bowl

YOUR SOLIN GENERATED RECIPE

Steak and Roasted Carrot Rice Bowl

Pan-seared sirloin strips served over fluffy white rice with oven-roasted carrots, finished with a drizzle of olive oil and a pinch of flaky sea salt.

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NUTRITION

342kcal
Protein
14.5g
Fat
12.8g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Lean Sirloin Steak

2/3 cup Cooked White Rice

1 cup Chopped Carrots

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped carrots with one teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until tender and slightly browned.

  • 3

    While the carrots are roasting, prepare the white rice according to the package instructions until fluffy.

  • 4

    Season the steak with salt and pepper, then sear in a hot pan with the remaining teaspoon of olive oil for 3-4 minutes per side for medium-rare.

  • 5

    Let the steak rest for 5 minutes before slicing it into thin strips against the grain.

  • 6

    Assemble your bowl by layering the fluffy rice, roasted carrots, and sliced steak, finishing with a sprinkle of flaky sea salt.

Steak and Roasted Carrot Rice Bowl

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

Steak and Roasted Carrot Rice Bowl

YOUR SOLIN GENERATED RECIPE

Steak and Roasted Carrot Rice Bowl

Pan-seared sirloin strips served over fluffy white rice with oven-roasted carrots, finished with a drizzle of olive oil and a pinch of flaky sea salt.

NUTRITION

342kcal
Protein
14.5g
Fat
12.8g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Lean Sirloin Steak

2/3 cup Cooked White Rice

1 cup Chopped Carrots

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped carrots with one teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until tender and slightly browned.

  • 3

    While the carrots are roasting, prepare the white rice according to the package instructions until fluffy.

  • 4

    Season the steak with salt and pepper, then sear in a hot pan with the remaining teaspoon of olive oil for 3-4 minutes per side for medium-rare.

  • 5

    Let the steak rest for 5 minutes before slicing it into thin strips against the grain.

  • 6

    Assemble your bowl by layering the fluffy rice, roasted carrots, and sliced steak, finishing with a sprinkle of flaky sea salt.