NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

1 cup Cauliflower florets

0.25 cup Sweet potato

1 tbsp Extra virgin olive oil

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into small 1/2-inch pieces.

• 3

  In a large bowl, toss the cauliflower florets and sweet potato cubes with 0.5 tbsp of olive oil and half of the sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is caramelized and the potatoes are tender.

• 5

  While the vegetables roast, season the sirloin steak on both sides with the remaining sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing it into thin strips against the grain.

• 9

  Assemble the bowl by placing the roasted vegetables at the base and arranging the steak strips on top.

• 10

  Slice the avocado and place it on the bowl, then garnish with freshly chopped parsley before serving.