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Cal Smart Rainbow Steak Bowls

Cal Smart Rainbow Steak Bowls

with Blueberry Dressing

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Taste the colours of the rainbow in this sunny steak bowl! We've hit all the marks with green cucumbers, red tomatoes, orange carrots, a blueberry dressing, purple cabbage and yellow potatoes!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)
Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

2 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Red Cabbage, shredded

85 g

Carrot

300 g

Yellow Potato

80 g

Roma Tomato

1 tbsp

Montreal Steak Spice

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

66 g

Mini Cucumber

113 g

Arugula and Spinach Mix

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate53 g
Sugar18 g
Dietary Fiber8 g
Protein41 g
Cholesterol75 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

2

While potatoes roast, cut cucumber into 1/4-inch rounds. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces. Pat steak dry with paper towels, then season with Montreal Steak Spice.

3

Whisk together blueberry jam, half the vinegar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cabbage. Season with salt and pepper, then toss to coat. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove pan from heat and transfer steaks to another baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.

5

Allow potatoes to cool slightly, 3-4 min. Slice steak. Add potatoes, arugula and spinach mix, carrots, cucumbers and tomatoes to the large bowl with cabbage and dressing. Toss to coat. Divide salad between plates. Top with steak, then sprinkle feta over top.