Prep Time: 15 minutes
Total Time: 40 minutes
This Buddha bowl is filled with all the macros you need for a healthy dinner and a perfect way to start off any new diet.
2 x (8-oz.) Beef Fillet (3/4-inch-thick)
¾ tsp. ground black pepper
100g pearled barley, dry
225g cubed sweet potato
225g julienne pepper strips
2bsp olive oil
120g baby leaf spinach
1/2 can no added salt black beans, drained and rinsed
1 medium tomato cut into slices
4sp pumpkin seeds
4 spring onions
INGREDIENTS FRESH CARROT VINAIGRETTE
1 x carrot, peeled and chopped
3 tbsp olive oil
2 tbsp rice vinegar
1 tbsp fresh lime juice
2 tsp honey
1 tsp fresh ginger, grated
1 tsp Dijon mustard
1 garlic clove
Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper; set aside.
Cook barley according to package directions. Line a large rimmed baking pan with foil. Combine sweet potatoes and peppers; toss with 1 tablespoon olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Spread on prepared pan. Bake for 20 to 25 minutes or until tender.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook steaks for 6 minutes for medium-rare (130 degrees) turning once halfway through. Let rest for 5 minutes. Cut steaks across the grain into strips.
Make Fresh Carrot Vinaigrette: Place carrot, olive oil, rice vinegar, lime juice, honey, ginger, Dijon mustard and garlic in a blender. Cover and blend until well combined and smooth.
Combine spinach and rocket; divide among serving bowls. Top with steak strips, barley, sweet potatoes, peppers, black beans, and sliced tomato. Drizzle with Fresh Carrot Vinaigrette and sprinkle with pumpkin seeds and spring onions.