Health Product Line Surcharge - Steak and Pineapple-Black Bean Salsa Bowls
with Roasted Sweet Potato and BulgurCalories
:
740 kcalProtein
:
49g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Wheat
- Sulphites
- Gluten
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Top Sirloin Steak
1 unit(s)
Sweet Potato
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
½ unit(s)
Black Beans
1 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Diced Pineapple Cup
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Calories740 kcal
Fat21 g
Saturated Fat4.5 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber16 g
Protein49 g
Cholesterol75 mg
Sodium350 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium125 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Aluminum Foil
•Strainer
•Zester
•Large Bowl
•Whisk
•Small Bowl
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, toss together half the Smoked Paprika-Garlic Blend, sweet potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, if you like, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
2
- Meanwhile, to a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
3
- Pat steaks dry with paper towels. Season with salt and pepper, if you like.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to another parchment-lined baking sheet.
- Sprinkle remaining Smoked Paprika-Garlic Blend over steaks.
4
- Roast steaks in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
5
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Over a small bowl, drain pineapples, reserving juice.
- Using a strainer, drain and rinse beans.
- In a large bowl, whisk together half the cilantro cilantro, 1 tbsp (2 tbsp) pineapple juice, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil.
- Add tomatoes, shallot, beans and pineapples. Toss to coat. Season with salt and pepper, if you like.
6
- Fluff bulgur with a fork, then stir in sweet potatoes, remaining cilantro, 1/2 tsp (1 tsp) lime zest and 1/2 tbsp (1 tbsp) pineapple juice.
- Thinly slice steaks.
- Divide bulgur-sweet potato mixture between bowls. Top with steak and any resting steak juices.
- Spoon salsa over top.
