Meat and potato fans are going to love this lightened up high-protein bowl made with planned overs!

By: Jodie Shield, RDN

When I crave meat, my go-to lean protein is flank steak. Four ounces of this wonderful slab of beef is loaded with iron and zinc providing roughly 230 calories, 31 grams of protein, and 10.5 grams of fat (only 4 grams of which are saturated fat). This healthy bowl recipe is a snap to make assuming you use planned overs – that’s leftovers that you intentionally planned on having for another meal. While fresh is best, to trim time, I used low sodium canned black beans and frozen roasted sweet potato slices. For some fantastic and easy flank steak recipes check out my Grilled Flank Steak with Mango Chutney and Tuscan Flank Steak.

My inspiration for this recipe came from Cooking Light. For more delicious quick and healthy bowl recipes check out Healthy BBQ Bowl, and West Coast Caprese Bowl – yum!

Grilled Flank Steak and Roasted Sweet Potato Bowl

Honey-Chipotle-Lime Sauce

1 serving

Prep Time = 15 minutes

Cooking Time = None!

Bowl Ingredients:

  • 1 cup arugula or other mixed greens
  • ½ cup cooked brown rice
  • 1 tablespoon salsa verde
  • ¼ cup black beans
  • 1 tablespoon diced avocado
  • ½ cup roasted sweet potato, cubed
  • 2 ounces grilled flank steak
  • 1 tablespoon roasted pumpkin seed kernels, unsallted
  • 2 tablespoons fresh cilantro (optional)

SauceIngredients:

  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon adobo sauce
  • ½ teaspoon honey
  • 1 teaspoon fresh lime juice

Directions:

  1. Place salad greens in deep salad bowl. Combine brown rice and salsa verde and spoon over salad greens. Top with black beans, guacamole, sweet potato, steak, pumpkin seeds, and cilantro if using.
  2. In small bowl, whisk together olive oil, adobo sauce, honey, and lime juice. Drizzle over bowl.

Nutritional Information per Serving (with sauce): 485 calories, 26 grams protein, 59 grams carbohydrate, 16 grams fat, 4 grams saturated fat, 46 milligrams cholesterol, 9 grams fiber, 366 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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