Sweet Potato and Steak Bowl

 Fuel your day with this vibrant and nourishing bowl, featuring roasted sweet potatoes and caramelized Brussels sprouts as a hearty base. It’s topped with tender sautéed steak, colorful mini bell peppers, creamy avocado slices, juicy tomatoes, and crisp red onions. A final drizzle of seasoned olive oil ties everything together Perfectly balanced and full of wholesome goodness.

Preheat oven to 400

1 Large Sweet Potato (peeled and diced)

10 -12 Brussel Sprouts (rinsed.cut in half.pat dry)

1 Ribeye Steak (clean.cubed or sliced)

1 Cucumber (rinsed.peeled.diced)

1/4 Cup Shredded Carrots

10-15 Petite Tomatoes (rinsed.sliced)

2-3 Mini Bell Peppers (rinsed.sliced)

1/4 Cup Red Onion (diced)

Olive Oil

With Love Cajun Seasoning

Garlic Powder

Onion Powder

Dressing

3/4 Cup Good Quality Olive Oil

2 Tbsp With Love Cajun Seasoning

1 Tbsp Garlic

1 Tbsp Onion Powder

1 tsp Sugar\

Whisk Together. Set aside

Add diced sweet potatoes to a cookie sheet

Drizzle with olive oil 

Add seasonings 

Mix well

Spread over cookie sheet

Cook for about 10 minutes or until potatoes are soft (not mushy)

Repeat with brussel sprouts

Remove from oven

*you can cook the steak while the potatoes and brussel sprouts are cooking*

Sprinkle steak with McCormick Montreal Steak Seasoning and olive oil

Saute in skillet on medium high with a little olive oil about 5-6 minutes or until desired doneness

Remove from pan

Let's Build the Bowl

Add Sweet Potatoes to the bottom

Add your other veggies next

Top with your steak

Drizzle the cajun olive oil

Say Your Grace and Enjoy!!