Get your protein and veggies in this simple steak and quinoa buddha bowl.
In case you missed my little intro into buddha bowls from last week’s meal plan, click here to read about it. This week’s buddha bowl is full of protein-rich steak and quinoa and packed with veggies like broccoli, red pepper, and edamame. It’s easy to prep in advance and eat the night you need it.
Buddha bowls are also great left overs, so double your batch and save some for lunch at work or dinner another night. What is your favorite ingredient to add to a buddha bowl?
This recipe calls for 30 minutes of cooking time, but you can easily cut that down by cooking the quinoa and steak at the same time.
- 1 cup uncooked quinoa
- 1 lb petite sirloin
- 1 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- 1.5 cup broccoli, washed and chopped
- Olive oil
- 1 large red bell pepper, washed and thinly sliced
- ¾ cup frozen edamame, thawed
- ¼ cup sunflower seeds
- For the dressing
- ½ cup red wine vinegar
- ½ cup olive oil
- 3 tsp Dijon mustard
- Cook quinoa according to package directions.
- Preheat oven to 350 degrees. Rub steak with soy sauce, sesame oil, salt and pepper. Let the steak stand at room temperature for 15 minutes.
- Heat large skillet over medium high heat, add steak, and cook 5 minutes or until browned, turning once half way through. Transfer steak to a baking sheet and cook in oven for 7 minutes or until internal temperature reaches 135 degrees for medium rare. Transfer steak to cutting board. Let rest for 10 minutes before slicing.
- While steak is resting, cook broccoli. Set oven to broil. Place broccoli on small baking sheet, season with olive oil, salt, and pepper, and broil for 10 minutes, tossing once.
- Slice steak across the grain. Divide quinoa among bowls, then add broccoli, bell pepper, edamame, and sunflower seeds.
- Mix together dressing ingredients and pour on top.
Pin for later