Categories: Meals

Ingredients

• For the Quinoa:
• 1 cup tricolor quinoa
• 2 tbsp chopped fresh cilantro
• Grated zest of 1 lime
• Kosher salt
• For the Vegetables:
• 2 sweet potatoes, cut into 3/4-inch cubes
• 2 poblano chiles, seeded and cut into 3/4-inch pieces
• 1 red onion, chopped
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Kosher salt and black pepper
• For the Steak:
• 1 lb. skirt or flank steak, cut into 2 pieces
• Kosher salt and black pepper
• 2 tbsp olive oil
• Pico de gallo, Mexican crema, and chopped fresh cilantro, for topping
• Lime wedges, for serving

Directions

1. eheat the oven to 425. Make the quinoa: Cook the quinoa as directed; fluff with a fork and stir in the cilantro and lime zest. Season with salt.

2. Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos, and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.

3. Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.

4. Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.

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