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Grilled Steak & Quinoa Bowls

Updated: Jan 4, 2021

Healthy 5-star restaurant quality food at home. Your taste-buds AND waistline will thank you.



If you are looking to mix it up and don't mind a bit of complexity and prep time, this is going to be right up your alley. One of my personal favorites, this is one of the healthy options we love to go with when we are trying to get/stay in shape. While technically you could sub out the steak for chicken, we like the variety the steak provides here, as we usually get "over-chickened" when trying to do the healthy thing. Give it a shot, you won't regret it.


INGREDIENTS

STEAK + ROASTED TOMATO SAUCE

  • 1 ½ to 2 pounds of your favorite steak

SAUCE

  • ¼ cup olive oil

  • 2 tablespoons lime juice

  • 2 cloves garlic minced

  • 1 jalapeno seeded + diced

  • ½ tablespoon paprika

  • ½ teaspoon ground cumin

  • ¼ cup fresh cilantro chopped

  • ½ to ¾ can of roasted tomatoes

  • ¼ cup canned coconut milk

  • salt + pepper

BOWLS

  • 1 cup quinoa

  • 1 can black beans rinsed + drained

  • 2 ears grilled corn

  • Sliced bell peppers, grilled

  • Fresh tomatoes, diced

  • 2 medium sweet potatoes cut into wedges, grilled

  • 1 Plantain, grilled

  • Cilantro chopped for serving

INSTRUCTIONS

  1. In a bowl, combine the olive oil, lime juice, garlic, pepper, paprika, cumin, salt, pepper and cilantro. Add the roasted tomatoes and the coconut milk and mix until combined. Season with salt + pepper. Cover and store in the fridge before serving. Bring to room temp before serving.

  2. Make the quinoa according to package directions, or use pre made quinoa. Rice would work as well.

  3. GRILLING -- Grill wedged sweet potato (toss wedges in olive oil and salt and pepper before grilling to ensure they don’t stick to grates), corn (can either be done directly on grates or in foil packet), bell peppers (slice AFTER grilling so your slices don’t fall

  4. through grates), and plantain.

    1. Plantains -- Are best when they are yellow to black. To grill them, peel and slice lengthwise. Brush with olive oil, coconut oil or butter for nonstick.

  5. When veggies are almost done, grill the steak until desired doneness.

  6. Allow the steak to rest 5 minutes before slicing.

  7. To serve, divide the quinoa among plates or bowls. Add the sliced steak, sweet potato wedges, black beans, plantains, grilled corn, bell peppers, fresh tomatoes and cilantro. Top with tomato sauce. Serve while warm.

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