Tex-Mex Steak Bowls

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This quinoa-based bowl delivers all the flavors of a Tex-Mex burrito: juicy grilled beef, sweet and spicy vegetables, and toppings that brighten and enhance the dish. All the ingredients pair perfectly, creating a complete bowl rich in protein and fiber—just the thing for a delicious, healthy dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quinoa

1 cup tricolor quinoa
2 tbsp chopped fresh cilantro
Grated zest of 1 lime

Vegetables

2 sweet potatoes, cut into 2cm cubes.
2 poblano peppers, seeded and cut into 2cm pieces
1 red onion, chopped
2 tbsp. l. olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp garlic powder

Steak

1 skirt steak or flank steak weighing 450 g, cut into 2 pieces
2 tbsp. l. olive oil
Pico de gallo, Mexican sour cream and chopped cilantro for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, poblano pepper, quinoa, chili seasoning, cumin, garlic powder, pico de gallo sauce, cilantro

Cooking the dish according to the recipe:

Preheat oven to 220°C. Cook quinoa according to package directions. Fluff with a fork and add cilantro and lime zest. Season with salt to taste.
Meanwhile, prepare the vegetables.:

In a large bowl, combine the sweet potato, poblano, and red onion with olive oil, chili powder, cumin, and garlic powder; season with salt and pepper. Place on a rimmed baking sheet. Bake until tender and crispy around the edges, 20-25 minutes.

Cook the steak:

Season the meat with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes on each side until medium-rare. Transfer the meat to a cutting board and let rest for 10 minutes before slicing.
Collect the bowls:

Divide the quinoa among four bowls. Top with roasted vegetables, steak, pico de gallo, sour cream, and cilantro. Serve with lime wedges.