Today, I’m sharing my Chimichurri Steak and Quinoa Balanced Bowl. This is one of my absolute favorite balanced bowl recipes, which is a 1-bowl meal with a healthy ratio of carbs, fats, and proteins. And, the homemade chimichurri sauce really takes this balanced bowl to the next level in terms of flavor!
For more Balanced Bowl recipes, check out this blog post where I share my Savory Breakfast Bowl with Grass-fed Beef Sausage and my Blackened Cod Balanced Bowl with Strawberry Pineapple Salsa.
What I love about balanced bowls is that you can prep most of the ingredients in advance at the beginning of the week as part of your meal prep routine. And, once you’re ready to serve it, just re-heat the portions that need re-heated, add some fresh toppings, and ENJOY!
This balanced bowl is 100% gluten free and dairy free. It can be made lower carb by substituting the quinoa with cauliflower rice.
Balanced Bowl Recipe Video
BALANCED BOWL | Chimichurri Steak and Quinoa Bowl
Video
Ingredients
For the Chimichurri Sauce (5 servings):
- 1 C. Fresh Parsley, finely chopped and tightly packed
- 4 Garlic Cloves, chopped
- 2 Tbsp Fresh Oregano, finely chopped
- 1/3 C. + 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1/2 tsp Sea Salt
- Pinch of Black Pepper
- 1/4 tsp Red Pepper Flakes
- Squeeze of Fresh Lemon Juice (optional)
For the Quinoa (4 servings):
- 1 C. Dry Quinoa
- 2 C. Water
- Sea Salt and Pepper, to taste
Roasted Beets u0026 Sweet Potatoes (3 servings):
- 1 C. Sweet Potatoes, peeled and cubed
- 1 C. Beets, peeled and cubed
- 1 Tbsp Avocado Oil
- Sea Salt, Pepper, Garlic Powder, and Paprika, to taste
For the Steak (2 servings):
- 1 (8 oz) Steak (NY Strip or Sirloin)
- 1/4 tsp EACH of Sea Salt and Pepper
- 1 Tbsp Grass-fed Ghee or Avocado Oil
- 3 Whole Garlic Cloves, peeled
- 3 Sprigs of Fresh Thyme
Instructions
For the Chimichurri Sauce:
- Add all sauce ingredients to a mixing bowl. Stir to combine. Let marinate at room temperature while prepping the other ingredients.
For the Quinoa:
- 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.
- 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.
For the Roasted Beets u0026 Potatoes:
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Spread cubed beets and sweet potatoes onto baking sheet.
- Drizzle the oil over top. Sprinkle with seasonings, to taste. Toss to ensure all of the beets and potatoes are coated with the oil and seasonings.
- Bake for 20-30 minutes or until tender.
For the Steak:
- Preheat oven to 500 F. Add oil to a skillet over medium-high heat.
- 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.
- 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.
For Balanced Bowl Assembly:
- 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.
Notes
Nutrition
Looking for more 1-Bowl or 1-Pan Recipes?
Below, I’ve listed some of my favorite 1-bowl and 1-pan recipes for easy meal prepping. All of the recipes below are gluten free and dairy free.
Love, love, LOVE your Chimichurri Steak and Quinoa Bowl! I substituted brown rice for the quinoa and roasted chicken for the steak. The Chimichurri sauce makes the meal!