Quinoa, Steak, and Vegetable Bowls

Ingredients:

Quinoa

• 1 cup tricolor quinoa
• 2 tbsp chopped fresh cilantro
• Grated zest of 1 lime

Vegetables

• 2 sweet potatoes, cut into 2cm cubes.
• 2 poblano peppers, seeded and cut into 2cm cubes (optional)
• 1 red onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chili powder
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder

Steak

• 450 gr. skirt steak or flank steak, cut into 2 pieces
• 2 tablespoons extra-virgin olive oil
• Pico de gallo, sour cream and chopped cilantro, for serving
• Lime wedges, for serving

Preparation:

1. Preheat oven to 220°C.
2. Prepare the quinoa:
   
   Cook the quinoa according to package directions; fluff with a fork and add cilantro and lime zest. Season with salt to taste.
3. Meanwhile, prepare the vegetables.:
   
   Combine the sweet potato, poblano, and red onion in a large bowl with the garlic, chili powder, cumin, and garlic powder; season with salt and pepper to taste. Arrange the vegetables on a rimmed baking sheet. Bake until tender and crispy on the edges, 20-25 minutes.
4. Cook the steak:
   
   Season the steak with salt and pepper. Heat oil in a large skillet over medium heat. Add the steak and cook for 3-5 minutes per side until medium-rare. Transfer to a cutting board and let rest for 10 minutes before slicing.
5. Collect the bowls:
   
   Divide the quinoa into 4 shallow bowls. Top with the vegetables, steak, pico de gallo, drizzle with sour cream, and sprinkle with cilantro. Serve with lime wedges.