BALANCED BOWL | Chimichurri Steak and Quinoa Bowl

Step 1

Add all sauce ingredients to a mixing bowl. Stir to combine. Let marinate at room temperature while prepping the other ingredients.

Step 2

Add water and quinoa to a saucepan with a pinch of sea salt. Bring to a boil. Then, reduce the heat to low-medium, cover saucepan with a lid, and simmer for 15 minutes.

Step 3

Once done, turn off the heat but leave the lid on for 5 minutes. Then, fluff it up with a fork and add in sea salt and pepper, to taste.

Step 4

Preheat oven to 425 F. Line a baking sheet with parchment paper. Spread cubed beets u0026 sweet potatoes onto baking sheet.

Step 5

Drizzle the oil over top. Sprinkle with seasonings, to taste. Toss to ensure all of the beets u0026 potatoes are coated with the oil and seasonings.

Step 6

Bake for 20-30 minutes or until tender.

Step 7

Preheat oven to 500 F. Add oil to a skillet over medium-high heat.

Step 8

Once the oil is hot, sear the steak on each side for 2 minutes. Add in the garlic cloves and fresh thyme. Baste the steak while it's searing.

Step 9

Add steak to the oven for 4-5 minutes depending on how you like it cooked. Once done, let it rest for 5 minutes then cut into slices.

Step 10

When ready to serve your balanced bowl, add 1 serving of each ingredient to a bowl and ENJOY!! Note: One serving of the chimichurri sauce is 2 Tbsp.