Peruvian Steak and Roasted Sweet Potato Bowl

“Bowls” are so popular these days they have whole cookbooks devoted to them. Various toppings are arranged over a bed of rice or noodles. Here, leftover steak meets avocado, roasted sweet potato, black beans, and pepitas all on top of brown rice. Vary your “bowl” with what you have on hand and like. Corn and tomatoes would be another great substitution or addition--Barb L.

Serves: 2

Ingredients:

½ a recipe of Mexican Cilantro-Lime Dressing

Please click the recipe above for directions. I would suggest making the dressing first. Refrigerate it to let the flavors blend while you are putting together the rest of the "bowl."

For the Bowl:

1 cup cooked brown rice

2 Tbsp salsa verde

2/3 cup black beans, rinsed and drained

4 Tbsp thinly sliced peeled avocado (about ½ an avocado per bowl)

1 cup cubed roasted sweet potato

3 ounces grilled flank steak

2 Tbsp roasted pumpkin seed kernels

4 Tbsp fresh cilantro, coarsely chopped

Directions:

Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.

Note: I like to put everything in the bowl or on a plate that needs to be warmed up. When ready to serve, place the plate in the microwave for a minute or two. Remove and add the avocado and cilantro. Serve with the dressing.

Inspired by a recipe in Cooking Light Magazine

Barb L.