Healing Buddha Bowl

Recipe

Main Dish
Healing Buddha Bowl

Primary Media

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
15min
Prep
40min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    This Buddha bowl is filled with all the macros you need for a healthy dinner.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    1medium tomato, cut into slices
    4 tsp.unsalted roasted pepitas
    4 tsp.green onion, thinly sliced
    Fresh Carrot Vinaigrette
    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

    1. 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.

    2. 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. 

    3. 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. 

    4. 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.

    5. 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%

    Recipe Source:

    Seasons March 2019