Steak Quinoa Bowl with Sweet Potatoes & Tahini
A steak quinoa bowl is a healthy meal made with quinoa, sliced steak, roasted sweet potatoes, and greens.It’s topped with a creamy tahini lemon dressing.Perfect for meal prep, lunch, or a balanced dinner.
Ingredients
- 4 oz sweet potatoes
- 2 scallions spring onions, optional
- 4 oz spinach
- 1 tablespoon olive oil
- ½ cup quinoa uncooked
- 4 oz cooked steak ribeye, sirloin, or preferred cut
- 2 tablespoons raisins
For the dressing
- 4 teaspoons lemon juice
- 4 teaspoons tahini
- 2 tablespoons olive oil virgin or extra virgin
- 2 teaspoons honey
Instructions
- Peel and dice the sweet potato into small cubes. Slice the scallions and roughly chop the spinach, separating stems from leaves.
- Roast or pan-cook the sweet potatoes.
- To roast: Toss cubes with olive oil and bake at 400°F (200°C) for 20–25 minutes until tender and lightly browned.
- To pan-cook: Heat half the olive oil in a skillet over medium heat and cook the sweet potatoes, turning occasionally until tender and golden.
- Cook the quinoa according to package instructions. Usually combine quinoa with twice the amount of water, bring to a boil, then simmer covered for about 10 minutes until the water is absorbed and the grains open.
- In a small skillet, heat the remaining olive oil. Add scallions and spinach stems and cook for 1–2 minutes until softened. Add spinach leaves and cook until wilted.
- If needed, briefly warm the steak in a skillet over medium heat and slice thinly.
- Assemble the steak quinoa bowl by dividing quinoa between two bowls. Top with spinach mixture, sweet potatoes, sliced steak, and raisins.
- Whisk together lemon juice, tahini, olive oil, and honey to make the dressing. Drizzle over each bowl before serving.
Notes
You can substitute kale or arugula for spinach.
Golden raisins can replace regular raisins for a slightly sweeter flavor.
If tahini isn’t available, a light yogurt dressing can work as an alternative.