A hearty, protein-packed bowl with seared steak, runny eggs, roasted veggies, and a base of quinoa or greens. Perfect for meal prep or post-workout meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb sirloin or flank steak
4 large eggs
1 cup quinoa or brown rice
1 large sweet potato, chopped
1 red bell pepper, chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
2 cups baby spinach or kale
Optional toppings: avocado, feta, pickled onions, chimichurri
Instructions
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Rinse and cook quinoa or rice according to package instructions. Set aside.
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Preheat oven to 400°F. Toss sweet potato and bell pepper with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes.
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Season steak with salt, pepper, and garlic powder. Sear in hot skillet over high heat for 3–4 minutes per side. Rest for 5–10 minutes, then slice thinly.
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Fry eggs sunny-side up or soft-boil them for 6 minutes.
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Wilt greens in the steak pan if desired.
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Assemble bowls: grains, veggies, greens, steak, egg, and toppings.