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Ribeye Steak and Roasted Sweet Potato Bowls

Ribeye Steak and Roasted Sweet Potato Bowls

with Bulgur and Pineapple-Black Bean Salsa
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
58g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Egg
  • Milk
  • Mustard
  • Soy
  • Gluten
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Fish
  • Wheat
  • Egg
  • Sesame
  • Mustard
  • Soy
  • Crustaceans
  • Milk
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Ribeye 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)

Lime

7 g

Cilantro

1 unit(s)

Diced Pineapple Cup

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

6 g

Caribbean Spice Blend

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate97 g
Sugar17 g
Dietary Fiber16 g
Protein58 g
Cholesterol95 mg
Sodium900 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium175 mg
Iron9 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.

Cooking Steps

Roast sweet potatoes
1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Cut sweet potato into 1/2-inch pieces.
  • On a parchment-lined baking sheet, toss sweet potatoes with half the Caribbean Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven for 16-18 min, stirring halfway through, until tender and golden.
Cook bulgur
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.
Sear steaks
3
  • Pat steaks dry with paper towels. Season with salt, pepper and remaining Caribbean Spice Blend. 
  • 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.
Roast 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.
Make salsa
5
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • Over a small bowl, drain pineapple, reserving juice.
  • Using a strainer, drain and rinse half the beans (use all for 4 servings).
  • In a large bowl, whisk together half the cilantro, 1 tbsp (2 tbsp) pineapple juice, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil.
  • Add tomatoes, beans and pineapple. Toss to coat. Season with salt and pepper.
Finish and serve
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 salsa, and steak with any resting steak juices.
  • Drizzle chipotle sauce over top. 
Modularity step (under step 3)
7

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak. 

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