This week’s bowl is a savory standout — perfect for cooler evenings or anyone craving something heartier. Our Steak & Roasted Veggie Bowl layers grilled grass-fed steak with fiber-rich roasted vegetables, fresh greens, and a quinoa base, all tied together with a rosemary-balsamic dressing that’s simple and satisfying.
As always, this REBOOT-approved recipe is built to support balanced blood sugar, reduce inflammation, and keep you energized through your week.
Let’s build your bowl!
| Steak & Roasted Veggie BowlA savory, nutrient-dense bowl that’s satisfying, blood sugar-friendly, and full of flavor. |
| PROTEIN 1.5 lbs grass-fed steak, grilled and slicedBASE 5 cups arugula + romaine mix 1 cup roasted zucchini 1 cup roasted red pepper 1 cup roasted mushroomsADD-INS 1.5 cups cooked quinoa 2 tbsp sesame seedsDRESSING 1/3 cup balsamic vinegar 2 tbsp olive oil 1 tsp rosemary 1 tsp thyme 1 garlic clove, mincedDIRECTIONSGrill the Steak: Season and grill steak to desired doneness. Let rest, then slice thinly.Roast the Veggies: Chop zucchini, red pepper, and mushrooms. Roast at 400°F for 20–25 minutes, flipping halfway through.Build the Base: Layer greens in a large bowl, then add roasted veggies and quinoa.Make the Dressing: Whisk together balsamic vinegar, olive oil, rosemary, thyme, and minced garlic.Assemble & Serve: Top the bowl with sliced steak, drizzle with dressing, and sprinkle with sesame seeds. |
