Tex-Mex Steak Bowls

Ingredients:

Quinoa

• 1 cup tricolor quinoa
• 2 tbsp chopped fresh cilantro
• Grated zest of 1 lime

Vegetables

• 2 sweet potatoes, cut into 2cm cubes.
• 2 poblano peppers, seeded and cut into 2cm pieces
• 1 red onion, chopped
• 2 tbsp. l. olive oil
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder

Steak

• 1 skirt steak or flank steak weighing 450 g, cut into 2 pieces
• 2 tbsp. l. olive oil
• Pico de gallo, Mexican sour cream and chopped cilantro for serving
• Lime wedges, for serving

Preparation:

1. Preheat oven to 220°C. Cook quinoa according to package directions. Fluff with a fork and add cilantro and lime zest. Season with salt to taste.
2. Meanwhile, prepare the vegetables.:
   
   In a large bowl, combine the sweet potato, poblano, and red onion with olive oil, chili powder, cumin, and garlic powder; season with salt and pepper. Place on a rimmed baking sheet. Bake until tender and crispy around the edges, 20-25 minutes.
3. Cook the steak:
   
   Season the meat with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes on each side until medium-rare. Transfer the meat to a cutting board and let rest for 10 minutes before slicing.
4. Collect the bowls:
   
   Divide the quinoa among four bowls. Top with roasted vegetables, steak, pico de gallo, sour cream, and cilantro. Serve with lime wedges.