Steak Bites Power Bowl with Quinoa and Roasted Vegetables
44g protein. Sesame steak bites over everything good.
Tender sesame-seasoned steak bites served over quinoa with roasted broccoli, sweet potato, and red bell pepper, finished with a tahini drizzle. The bowl that makes cutting season tolerable.
There is a myth in fitness culture that you have to give up red meat when you are trying to eat well. That is nonsense. A lean sirloin steak has 26 grams of protein per 4-ounce serving, plus iron and B12 that chicken just does not deliver. The key is portioning, not elimination.
I cut the steak into bite-sized cubes for two reasons. First, you get more surface area for seasoning and sear. Second, it stretches 1.5 pounds of steak across four bowls without feeling skimpy. The sesame seeds and soy sauce give each bite an umami punch that makes you forget this is a meal prep bowl.
The roasted vegetables are the foundation. Sweet potato for complex carbs, broccoli for fiber and volume, bell pepper for color and vitamin C. Everything goes on one sheet pan at 425F while I sear the steak on the stovetop. The tahini drizzle at the end ties it all together. This bowl is what I eat the week before a heavy lifting cycle when I need carbs and protein in equal measure.
Steak Bites Power Bowl with Quinoa and Roasted Vegetables
Ingredients
- FOR THE STEAK BITES
- FOR THE ROASTED VEGETABLES
- FOR THE QUINOA
- FOR THE TAHINI DRIZZLE
Instructions
- Preheat oven to 425F. Toss sweet potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast 10 minutes.
- Add broccoli and bell pepper to the pan, toss with remaining olive oil, and roast another 15 minutes until everything is tender with charred edges.
- While vegetables roast, cook quinoa: bring quinoa, water, and salt to a boil. Reduce to low, cover, and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
- Toss steak cubes with soy sauce, sesame oil, garlic, and black pepper. Heat avocado oil in a large cast iron skillet over high heat until smoking. Sear steak in a single layer without touching for 2 minutes, flip, and cook 1-2 more minutes for medium-rare. Work in batches to avoid crowding.
- Make tahini drizzle: whisk tahini, warm water, lemon juice, garlic, and salt until smooth and pourable. Add more water if too thick.
- Assemble bowls: divide quinoa among 4 containers. Top with roasted vegetables and steak bites. Sprinkle with sesame seeds and green onions. Drizzle with tahini. Stores in the fridge up to 4 days.