Mexican Steak & Veggie Power Bowl

Total Time: About 45 Minutes | Makes 1 Serving

This Steak & Veggie Power Bowl brings together lean protein, complex carbs, healthy fats, and fiber for a balanced, nutrient-dense meal. The combination of steak and beans supports muscle recovery and satiety, while the mix of beans, greens, corn, zucchini, and peppers adds plenty of fiber and micronutrients to keep you fueled and energized. Topped with avocado and almonds for healthy fats, this bowl is both satisfying and nourishing.

What You Need:

• 4 oz steak

• 3 cups mixed greens

• ½ cup corn, drained

• ½ cup black beans, drained and rinsed

• ½ zucchini, chopped

• ¼ cup green pepper, chopped

• 1 tbsp chopped almonds

• Avocado – for topping

• 1 tbsp light sour cream – for topping

• ½ cup pico de gallo – for topping

• 1 tbsp Feta Cheese - optional for topping

Seasonings:

• Olive oil

• Lemon pepper

• Crushed red pepper flakes

• Smoked paprika

• Ground ginger

Directions:

1. Roast the veggies

   • Preheat oven to 350°F. Line a baking sheet with parchment paper.

   • Add corn, chopped zucchini, and chopped green pepper to the pan. Drizzle with olive oil and sprinkle with lemon pepper, crushed red pepper, smoked paprika, and ground ginger.

   • Bake for about 20 minutes, or until slightly browned. (If meal prepping multiple servings, increase cook time as needed.) Let cool and set aside.

2. Cook the steak

   • While veggies are roasting, cook steak to your desired doneness in a non-stick pan.

   • Let cool slightly, then slice thin.

3. Prepare the beans

   • Drain and rinse black beans. Set aside.

4. Assemble the bowl

   • Add mixed greens as the base.

   • Layer on roasted veggies, black beans, and sliced steak.

   • Top with pico de gallo, avocado, sour cream, chopped almonds, and feta cheese.

   • Season to taste and enjoy!