Tex-Mex Steak Bowls

Total Time:	50 min
Cook Time:	40 min
Serves:	4
Level:	Easy

Ingredients

For the Quinoa:

• 1 cup tricolor quinoa
• 2 tablespoons chopped fresh cilantro
• Grated zest of 1 lime
• Kosher salt

For the Vegetables:

• 2 sweet potatoes, cut into 3/4-inch cubes
• 2 poblano chile peppers, seeded and cut into 3/4-inch pieces
• 1 red onion, chopped 
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder 
• Kosher salt and freshly ground pepper

For the Steak:

• 1 pound skirt or flank steak, cut into 2 pieces
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• Pico de gallo, Mexican crema and chopped fresh cilantro, for topping 
• Lime wedges, for serving

Directions

1. Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
2. Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
3. Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. 
4. Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.