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
For the Bowl
- 1 large sweet potato, peeled and diced
- 10–12 Brussels sprouts, rinsed, halved, and patted dry
- 1 ribeye steak, trimmed and cubed or sliced
- 1 cucumber, rinsed, peeled, and diced
- 1/4 cup shredded carrots
- 10–15 petite tomatoes, rinsed and sliced
- 2–3 mini bell peppers, rinsed and sliced
- 1/4 cup red onion, diced
- Olive oil, as needed
- CRAVE Cajun Seasoning, to taste
- Garlic powder, to taste
- Onion powder, to taste
- McCormick Montreal Steak Seasoning, to taste
Cajun Olive Oil Dressing
- 3/4 cup good-quality olive oil
- 2 tablespoons CRAVE Cajun Seasoning
- 1 tablespoon minced garlic
- 1 tablespoon onion powder
- 1 teaspoon sugar
Instructions
Make the Cajun Dressing
- Add the olive oil, CRAVE Cajun Seasoning, minced garlic, onion powder, and sugar to a bowl.
- Whisk until well combined and set aside.
Roast the Vegetables
- Preheat the oven to 400°F.
- Add the diced sweet potatoes to a baking sheet.
- Drizzle with olive oil and season with CRAVE Cajun Seasoning, garlic powder, and onion powder. Toss well to coat.
- Spread the sweet potatoes into an even layer.
- Roast for about 20 minutes, or until tender but not mushy. Remove from the oven.
- Repeat the same process with the Brussels sprouts, tossing them with olive oil and seasonings and roasting until tender about 10 minutes.
The sweet potatoes shouldn't take more than 20 minutes to cook. After roasting for 15 minutes, check to see if you need to add more time.
The brussel sprouts should only take 10 minutes to cook. You don't want them mushy.Cook the Ribeye
You can cook the steak while the sweet potatoes and Brussels sprouts are roasting.
- Season the ribeye with McCormick Montreal Steak Seasoning and a drizzle of olive oil.
- Heat a little olive oil in a skillet over medium-high heat.
- Add the steak and sauté for about 5–6 minutes, or until it reaches your desired doneness.
- Remove the steak from the skillet and set aside.
Let's Build the Bowl!
- Start with the roasted sweet potatoes on the bottom of your bowl.
- Add the roasted Brussels sprouts, cucumber, shredded carrots, tomatoes, mini bell peppers, and red onion.
- Top with the cooked ribeye.
- Give the Cajun olive oil dressing another quick whisk, then drizzle it over the bowl to your liking.
Say Your Grace and Enjoy! ❤️🥩🥗
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