There’s so much tasty flavor in this beast bowl!
Grilled steak and sweet potato fries. Yes, please!
We really hope that you like the beast bowls as much as we do. The other day while we were cooking up a bunch of holiday recipes, we made this beast bowl for lunch. [It was my favorite to date!]
We are also working on a fantastic Beast Bowl Cookbook that we hope to release this fall.
I cannot wait to see the first version. Our goal is to give you this amazingly easy and flavorful way of getting in your macros. Whether you’re counting every macro, or just want to eat clean and healthy food, this cookbook will help you plan fast and easy weekly meals.
The beast bowl concept happened a little bit by accident.
I’ve always been a weekly food prep master. Even though that is true, I was still finding it hard to get enough servings of fresh veggies. I was getting really bored. Every week I would cook up a big batch of delicious protein. I would usually do two different proteins for some variety. But then my veggies where stuck on a repeat of – green beans, broccoli or cauliflower. A foodie cannot live like this! I needed more flavor in my life!
I did a post almost a year ago now highlighting my Thai Chicken Meatballs and just happened to call it a Beast Bowl. This got me to thinking about how I could turn this veggie and protein packed bowl of deliciousness into a meal prep solution. Et Voila! The Beast Bowl was born! My next Beast Bowl was a Greek Burger Beast Bowl. Now only a few months later, we have a fantastic lineup of Beast Bowls on the blog – with a new one coming out each week.
Which one is your favorite? Let us know.
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Steak and Sweet Potato Beast Bowl
Grilled steak with roasted sweet potato fries and a tangy balsamic vinaigrette.
- 2 lb Chateaubraind Steak your favorite cut of steak will work here
- ¼ cup balsamic vinegar
- 2 tsp mushroom salt plain salt may be substituted
- 1 tsp pepper
- 2 tsp coconut oil
- 2 small sweet potatoes cut into fries
- 1 tsp salt
- 2 tsp coconut oil
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 8 cups romaine lettuce
- 4 cups spinach
- 2 avocados
- ¼ red onion
- 2 cups tomatoes
Rub steak with salt and pepper.
Place in a shallow glass dish (or a plastic bag).
Add oil and balsamic vinegar.
Toss to coat and let marinate for about 2 hours. Steak should be at room temperature for at least an hour before you grill it.
While steak in marinating, preheat oven to 425℉
Cut sweet potatoes into fries.
Place on a parchment lined baking sheet.
Drizzle with oil, salt and toss to coat.
Spread evenly on the baking sheet.
Roast for about 15-20 minutes. Until they are tender and golden brown.
Add salt and pepper to a bowl.
Add balsamic vinegar.
Whisk together. Slowly add oil while continuing to whisk.