Southwest Steak-and-Quinoa Burrito Bowls
Ingredients
- 2 (10-oz) pkg frozen Southwest quinoa blend (such as Path of Life)
- 1 (12-oz) pkg sliced bell pepper and onion medley
- 2 Tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 1½ lb top sirloin steak
- 1 (5-oz) pkg baby spinach
- 1 avocado, pitted and sliced
- ½ cup refrigerated pico de gallo
- ½ cup refrigerated chipotle Ranch dressing
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Prepare quinoa according to package directions.
- Carefully combine vegetable medley, 1 Tbsp oil, and ¼ tsp each salt and pepper on preheated baking sheet; spread in a single layer. Bake 6 minutes.
- Meanwhile, sprinkle steak with ¼ tsp each salt and pepper. Sear steak in 1 Tbsp hot oil over medium-high heat 3 minutes per side.
- Add steak to pan in oven; bake 8 to 10 minutes or until steak is cooked to desired doneness and vegetables are tender. Let steak stand 5 minutes; cube.
- Combine quinoa and spinach; divide among 6 bowls. Top with steak, vegetables, avocado, and pico de gallo. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
550
|
550
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 25 | 25 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 619 | 619 |
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