Peruvian Steak and Sweet Potato Bowl
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
Veggies
- 1 medium green bell pepper thinly sliced
Wholesome Carbs
- 1 cup black beans
- 1 cup cubed sweet potato
Lean Proteins
- 4 ounces flank steak thinly sliced
- 2 tablespoon roasted pumpkin seeds
Healthy Fats
- ½ avocado diced
- 2 teaspoons oil
- 2 teaspoons olive oil
Seasonings
- 2-3 tablespoons fresh minced cilantro
- 2 teaspoons adobo sauce
- 1 teaspoon honey
- 2 teaspoons lime juice
- salt pepper, cumin
- 2 teaspoons olive oil
- 2 teaspoons adobo sauce
- 1 teaspoon honey
- 2 teaspoons lime juice
Ingredients
Veggies
Wholesome Carbs
Lean Proteins
Healthy Fats
Seasonings
|
Instructions
- Toss black beans with salsa verde and divide between two bowls.
- Heat 2 teaspoons oil in a large cast iron skillet over medium-high heat. Add sweet potatoes and let them cook, without stirring, until they develop a golden crust, about 3 minutes. Flip and continue cooking until browned and cooked through. Add to bowls.
- Season steak with salt, pepper, and cumin, add to skillet with bell pepper and cook through, about 4 minutes. Add to bowls.
- Top bowls with avocado, pumpkin seeds, and cilantro.
- Mix remaining olive oil, adobo sauce, honey, and lime juice and pour over bowls.
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr