Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl with Spicy Coconut Tomato Sauce.
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (19)

Brazilian Steak and Grilled Sweet Potato Fry Quinoa Bowl with Spicy Coconut Tomato Sauce.

NUTRITION · PER SERVING75M COOK
CAL 76%·PRO 100%
CARBS 130G34% OF CAL
19G FIBER0G ADDED0G INTRINSIC73G OTHER38G TOTAL SUGAR
FAT 92G55% OF CAL
42G SAT51G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grilled steak and sweet potato quinoa bowl with black beans, corn, and spicy coconut tomato sauce. An aromatic, satisfying meal with tropical and smoky flavors.

mainbrazilianbowlbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 pounds flank or skirt steak
  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 2 cloves garlic (minced or grated)
  • 2 fresno chilies or jalapenos (seeded + diced)
  • 1 1/2 tablespoons hot or smoked paprika
  • 2 teaspoons fresh ginger (grated)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt + pepper (plus more if needed)
  • 1/2 cup fresh cilantro (chopped)
  • 1 ripe heirloom tomato (or 2 smaller tomatoes (you want then to have a lot juice))
  • 1/3 cup canned coconut milk
  • 1 cup uncooked quinoa
  • 2 cups coconut milk
  • 1 ounce can black beans (rinsed + drained, 14)
  • 2 ears grilled corn*
  • sliced bell peppers (fresh tomatoes + herbs (for serving))
  • 2 medium sweet potatoes (cut into wedges)
  • 2 tablespoons olive oil
  • salt + pepper (to taste)
  • 2 slice yellow plantains (into 1/2 inch rounds)
  • oli (for frying)
PREP
45M
SODIUM
943MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.