Peruvian Steak and Sweet Potato Bowl
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
Veggies
  • 1 medium green bell pepperthinly sliced
Wholesome Carbs
  • 1cup black beans
  • 1cup cubed sweet potato
Lean Proteins
  • 4ounces flank steakthinly sliced
  • 2tablespoon roasted pumpkin seeds
Healthy Fats
  • ½ avocadodiced
  • 2teaspoons oil
  • 2teaspoons olive oil
Seasonings
  • 2-3tablespoons fresh minced cilantro
  • 2teaspoons adobo sauce
  • 1teaspoon honey
  • 2teaspoons lime juice
  • saltpepper, cumin
  • 2teaspoons olive oil
  • 2teaspoons adobo sauce
  • 1teaspoon honey
  • 2teaspoons lime juice
Instructions
  1. Toss black beans with salsa verde and divide between two bowls.
  2. 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.
  3. Season steak with salt, pepper, and cumin, add to skillet with bell pepper and cook through, about 4 minutes. Add to bowls.
  4. Top bowls with avocado, pumpkin seeds, and cilantro.
  5. 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