Categories: Meals
Ingredients
- For the Quinoa:
- 1 cup tricolor quinoa
- 2 tbsp chopped fresh cilantro
- Grated zest of 1 lime
- Kosher salt
- For the Vegetables:
- 2 sweet potatoes, cut into 3/4-inch cubes
- 2 poblano chiles, seeded and cut into 3/4-inch pieces
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Kosher salt and black pepper
- For the Steak:
- 1 lb. skirt or flank steak, cut into 2 pieces
- Kosher salt and black pepper
- 2 tbsp olive oil
- Pico de gallo, Mexican crema, and chopped fresh cilantro, for topping
- Lime wedges, for serving
Directions
-
eheat the oven to 425. Make the quinoa: Cook the quinoa as directed; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
-
Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos, and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
-
Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
-
Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.