Fuel your day with this vibrant and nourishing bowl, featuring roasted sweet potatoes and caramelized Brussels sprouts as a hearty base. It’s topped with tender sautéed steak, colorful mini bell peppers, creamy avocado slices, juicy tomatoes, and crisp red onions. A final drizzle of seasoned olive oil ties everything together Perfectly balanced and full of wholesome goodness.
I made this bowl for one of my besties, and now she asks for it all the time. It’s fresh, flavorful, and everything comes together perfectly in every bite.
Ingredients:
Preheat oven to 400
1 Large Sweet Potato (peeled and diced)
10 -12 Brussel Sprouts (rinsed.cut in half.pat dry)
1 Ribeye Steak (clean.cubed or sliced)
1 Cucumber (rinsed.peeled.diced)
1/4 Cup Shredded Carrots
10-15 Petite Tomatoes (rinsed.sliced)
2-3 Mini Bell Peppers (rinsed.sliced)
1/4 Cup Red Onion (diced)
Olive Oil
Crave Cajun Seasoning
Garlic Powder
Onion Powder
Dressing
3/4 Cup Good Quality Olive Oil
2 Tbsp Crave Cajun Seasoning
1 Tbsp Garlic
1 Tbsp Onion Powder
1 tsp Sugar
Whisk Together. Set aside
Directions:
Add diced sweet potatoes to a cookie sheet
Drizzle with olive oil
Add seasonings
Mix well
Spread over cookie sheet
Cook for about 10 minutes or until potatoes are soft (not mushy)
Repeat with brussel sprouts
Remove from oven
*you can cook the steak while the potatoes and brussel sprouts are cooking*
Sprinkle steak with McCormick Montreal Steak Seasoning and olive oil
Saute in skillet on medium high with a little olive oil about 5-6 minutes or until desired doneness
Remove from pan
Let's Build the Bowl
Add Sweet Potatoes to the bottom
Add your other veggies next
Top with your steak
Drizzle the cajun olive oil
Say your Grace and Enjoy!
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