Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl
Ingredients
Steak and Tomato Sauce
-
1½
pounds
flank or skirt steak
-
½
cup
olive oil
-
⅓
cup
lime juice
-
2
cloves
garlic, minced or grated
-
2
pieces
fresno chilies or jalapenos, seeded and diced
-
1½
tablespoons
hot or smoked paprika
-
2
teaspoons
fresh ginger, grated
-
1
teaspoon
ground cumin
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
½
cup
fresh cilantro, chopped
-
1
piece
ripe heirloom tomato
-
⅓
cup
canned coconut milk
Bowls
-
1
cup
uncooked quinoa
-
2
cups
coconut milk
-
1
ounce
canned black beans, rinsed and drained
-
2
ears
grilled corn
-
to taste
sliced bell peppers, fresh tomatoes, and herbs
Sweet Potatoes
-
2
medium
sweet potatoes, cut into wedges
-
2
tablespoons
olive oil
-
to taste
salt and pepper
Plantains
-
2
slices
yellow plantains, cut into ½ inch rounds
-
for frying
oil
Instructions
- Marinate the steak in a mixture of olive oil, lime juice, garlic, chilies, paprika, ginger, cumin, salt, pepper, and cilantro for at least 2 hours.
- Prepare the tomato sauce by chopping the heirloom tomato and mixing it with the remaining marinade and coconut milk; season and refrigerate.
- Cook quinoa by boiling coconut milk and adding quinoa; simmer for about 20 minutes.
- Preheat the grill and boil sweet potato wedges for about 5 minutes, then grill them along with the steak until charred.
- Let the steak rest before slicing and serve it over quinoa with sweet potatoes, black beans, plantains, and fresh toppings.
Nutrition Facts (estimated)
Servings
4
Calories
1293
Total fat
70g
Total carbohydrates
90g
Total protein
60g
Sodium
600mg
Cholesterol
150mg
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