Description
Hearty bowls featuring flavorful seared steak, roasted potatoes, crisp veggies, and a tangy sauce—perfect for meal prep or a filling weeknight dinner.
Ingredients
Units
Scale
- 1 lb (450 g) steak (flank, skirt, or sirloin), sliced into strips
- 1 lb (450 g) baby potatoes, halved or quartered
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups mixed greens or shredded lettuce
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Fresh cilantro or parsley, for garnish
- For the sauce:
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 °F (220 °C). Toss potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast 20–25 min until tender and golden, flipping halfway.
- While potatoes roast, whisk together sauce ingredients in a small bowl. Taste and adjust seasoning; set aside.
- Heat remaining olive oil in a skillet over medium-high heat. Season steak strips with salt and pepper.
- Sear steak strips 2–4 min per side (depending on thickness and desired doneness), flipping until browned and cooked to your preference. Remove steak and let rest for 5 min before slicing against the grain if needed.
- In the same skillet, briefly sauté bell peppers and onions 2–3 min until slightly softened. Add corn and sauté 1 min; remove from heat.
- Assemble bowls: Divide mixed greens among 4 bowls. Top with roasted potatoes, steak, sautéed veggies, and cherry tomatoes.
- Drizzle bowls with the yogurt‑lime sauce and sprinkle cheese, cilantro or parsley on top.
- Serve immediately, with extra sauce on the side if desired.
Notes
- Make‑ahead: Roast potatoes and cook steak ahead of time; store separately and reheat before assembling.
- Protein swap: Use grilled chicken, shrimp, or plant‑based strips instead of steak.
- Vegetable variations: Add black beans, avocado slices, or pickled jalapeños.
- Spice it up: Add a dash of hot sauce or red pepper flakes to the sauce.
- Storage: Store components in separate airtight containers for up to 3 days; assemble fresh as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg