NUTRITION

SERVINGS

INGREDIENTS

5 ounces Top Sirloin Steak

200 grams Sweet Potato, cubed

135 grams Broccoli florets

1/3 cup Canned Pinto Beans, rinsed

1.5 tablespoons Olive Oil

1 teaspoon Garlic Powder

1/2 teaspoon Red Chili Flakes

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on the baking sheet.

• 3

  Roast the sweet potatoes for twenty minutes.

• 4

  Add the broccoli florets to the baking sheet, drizzle with a little more oil, and roast for an additional ten to twelve minutes until the vegetables are tender.

• 5

  While the vegetables roast, season the sirloin steak with salt, pepper, and garlic powder.

• 6

  Heat the remaining olive oil in a heavy skillet over medium-high heat until it begins to shimmer.

• 7

  Sear the steak for three to four minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 8

  Remove the steak from the pan and let it rest for five minutes before slicing it thinly against the grain.

• 9

  Warm the pinto beans in a small saucepan or the microwave until heated through.

• 10

  Assemble your bowl by layering the roasted sweet potatoes, broccoli, and pinto beans, then top with the sliced beef.

• 11

  Finish with a squeeze of fresh lime juice and a sprinkle of smoky red chili flakes.