Name: High Protein Steak and Roasted Vegetable Protein Bowls
Cook time: 40 min
Total time: 40 min
Ingredients: 1.5 lbs Sirloin or Ribeye steak, cut into 1-inch cubes; 2 large sweet potatoes, peeled and diced into 1/2-inch cubes; 2 cups broccoli florets; 2 bell peppers (any color), sliced into strips; 1 red onion, wedged; 3 tbsp olive oil, divided; 2 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano; Salt and freshly cracked black pepper to taste; 2 cups cooked quinoa or brown rice (optional base); Fresh parsley for garnish; Optional: Lemon wedges or balsamic glaze for drizzling

Ingredients

Scale

1.5 lbs Sirloin or Ribeye steak, cut into 1-inch cubes
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 cups broccoli florets
2 bell peppers (any color), sliced into strips
1 red onion, wedged
3 tbsp olive oil, divided
2 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
Salt and freshly cracked black pepper to taste
2 cups cooked quinoa or brown rice (optional base)
Fresh parsley for garnish
Optional: Lemon wedges or balsamic glaze for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or silicone mats. Place the diced sweet potatoes, broccoli, bell peppers, and red onion on the tray. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the garlic powder, smoked paprika, salt, and pepper. Toss everything thoroughly to ensure an even coating. Spread the vegetables in a single layer, ensuring they are not overcrowded. Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and the broccoli edges are slightly charred.
While the vegetables roast, prepare the steak. Pat the steak cubes dry with a paper towel to ensure a good sear. Season the meat with the remaining garlic powder, oregano, salt, and pepper. Heat the remaining tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is smoking slightly, add the steak bites in a single layer. Sear for 2-3 minutes per side for medium-rare, or until they reach your desired level of doneness. Avoid crowding the pan; work in batches if necessary to maintain high heat.
Once the steak is cooked, remove it from the pan and let it rest for 5 minutes to lock in the juices. If using a base, divide the cooked quinoa or brown rice among four bowls. Top each bowl with a generous serving of the roasted vegetable mix. Add the seared steak bites on top. Garnish with fresh parsley and a squeeze of lemon juice or a drizzle of balsamic glaze if desired. Serve immediately while warm, or portion into airtight containers for a week of healthy meals.

Cook Time: 40 minutes