RECIPE: Steak + Grilled Veggie Power Bowl (with roasted red pepper almond sauce)

One way to add more satisfaction to your meals is to bulk up the volume with veggies! Bonus: we could all eat more veggies (it's pretty impossible to eat too many). This easy rainbow cauliflower couscous is colorful and fun to eat (and, by the way- gluten-free for those who need it, because there's no actual couscous, at all) and PACKED with fiber and nutrients.

Enjoy! Don't forget to share with us in the Facebook Group if you try a recipe and love it.

Steak + Grilled Vegetable Power Bowl with roasted red pepper almond sauce Serves ~4 adults

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2 flank steaks

high-heat cooking oil (i.e. avocado oil)

sea salt, pepper, garlic powder

1. 15-20 minutes before cooking, remove steak from fridge to let rest.

2. Brush grill or grill pan with oil and heat to just high enough to avoid smoking (but you want it HOT!).

3. Once rested, pat steaks dry and brush with oil. Season generously with salt, pepper and garlic powder.

4. Bobby Flay's Steak Grilling Method (my favorite):

- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.

- Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

5. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

NOTE: you can produce the SAME results using a grill pan on your stove!

Grilled/Roasted Vegetables:

1 whole zucchini, sliced

1 whole yellow summer squash, sliced

1 whole eggplant, sliced

Optional: other vegges you love!

To grill: Toss vegetables with oil. Season liberally with sea salt. Carefully arrange on grates and grill for 3-5 minutes per side, until lightly charred and cooked through. Let cool slightly before serving. To roast: Preheat oven to375. Toss vegetables with oil. Season liberally with sea salt. Arrange on a baking sheet and roast in the oven 15-20 minutes until beginning to brown on one side. Flip and continue to roast 5-15 minutes until soft and slightly browned on the outside. Cauliflower Rice:

1 package of frozen (cook from frozen) or fresh cauliflower rice (or go ahead and rice your own in the food processor: chop into florets and pulse until rice-like consistency).

1 tbsp ghee or coconut oil

sea salt to taste

1. Heat oil to medium in high-sided sautee pan. Add rice and season well. Cook until starting to soften. Stir and cook until completely cooked through.

Roasted Red Pepper Almond Sauce:

1 jar of roasted red peppers, drained well

1/2 cup almonds (soak overnight if you don't have a high speed blender)

juice of 1/2 lemon

1/4 cup olive oil

1 large or two small cloves garlic

1/2 tsp cumin

pinch sea salt

1. Add almonds, roasted red pepppers, garlic, lemon juice, olive oil, cumin and sea salt to a blender or food processor. Process until almonds are chopped. Taste and add more lemon juice if desired. While blender/processor is running, add water to create desired consistently. Taste and drizzle over bowls before serving.

To arrange: Arrange bowl with cauliflower rice as base, as well as some greens (I like arugula, here, it goes great with steak and the red pepper sauce!), steak, vegetables and a drizzle of sauce over top.

© 2019 by Kristin Dovbniak for The Supermama Society

Disclaimer: The information contained on this website is for information and encouragement only and is not to be construed as a replacement for medical advice or treatment.