Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
This Buddha bowl is filled with all the macros you need for a healthy dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Healing Buddha Bowl | ||
| 2 (8-oz.) Hy-Vee Choice Reserve beef New York strip steaks, 3/4-inch-thick | ||
| 1 tsp. Hy-Vee salt, divided | ||
| ¾ tsp. Hy-Vee ground black pepper | ||
| ½ c. pearled barley, dry | ||
| 1 ½ c. Hy-Vee Short Cuts cubed sweet potatoes | ||
| 1 ½ c. Hy-Vee Short Cuts tricolor julienne bell pepper strips | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 4 oz. fresh baby spinach | ||
| 4 oz. baby arugula | ||
| ½ c. Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 medium tomato, cut into slices | ||
| 4 tsp. unsalted roasted pepitas | ||
| 4 tsp. green onion, thinly sliced | ||
| Fresh Carrot Vinaigrette | ||
| ⅓ c. carrot, peeled and chopped | ||
| 3 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. rice vinegar | ||
| 1 tbsp. fresh lime juice | ||
| 2 tsp. Hy-Vee honey | ||
| 1 tsp. fresh ginger, grated | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| 1 clove(s) garlic | ||
Things To Grab
- Paper towels
- Large rimmed baking pan
- Aluminum foil
- Large skillet
- Meat thermometer
- Blender
- 4 serving bowls
Directions
Cook barley according to package directions. Line a large rimmed baking pan with foil. Combine sweet potatoes and bell peppers; toss with 1 tablespoon olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Spread on prepared pan. Bake for 20 to 25 minutes or until tender.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook steaks for 6 minutes for medium-rare (130 degrees) turning once halfway through. Let rest for 5 minutes. Cut steaks across the grain into strips.
Make Fresh Carrot Vinaigrette: Place carrot, olive oil, rice vinegar, lime juice, honey, ginger, Dijon mustard and garlic in a blender. Cover and blend until well combined and smooth.
Combine spinach and arugula; divide among serving bowls. Top with steak strips, barley, sweet potatoes, bell peppers, black beans, and tomato slices. Drizzle with Fresh Carrot Vinaigrette and sprinkle with pepitas and green onions.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 60mg
- Sodium: 1000mg
- Total Carbohydrates: 47g
- Protein: 30g
Daily Values
0%
Iron 35%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%