Prep: 10 minutes plus standing
Cook/Roast: 15 minutes • Serves: 4
1tablespoon reduced sodium soy sauce
1tablespoon Hain Sesame Oil
1package (12 ounces) frozen riced cauliflower & sweet potato mix
1cup broccoli florets
1large red bell pepper, thinly sliced
1/4cup dried Navitas Organic Goji Berries
1/4cup dry roasted unsalted cashews
1/4cup frozen shelled Wel Pac Edamame, thawed
1/4cup Ziyad Tahini
1.Preheat oven to 350°. Rub steak with soy sauce, sesame oil and salt and pepper to taste; let stand at room temperature 15 minutes or refrigerate up to 4 hours.
2.Heat large skillet over medium-high heat; add steak and cook 5 minutes or until browned, turning once. Transfer steak to rimmed baking pan; roast 7 minutes or until internal temperature reaches 135° for medium-rare. Transfer steak to cutting board; loosely cover with foil and let stand 10 minutes.
3.In large skillet, cook riced veggies as label directs.
4.In small microwave-safe bowl, add 2 tablespoons water and broccoli; cover with damp paper towel. Heat in microwave oven 1 minute or until crisp-tender.
4.Slice steak across the grain. Divide riced veggies mixture into 4 bowls; top with bell pepper, goji berries, cashews, edamame, steak and broccoli; drizzle with tahini.
Approximate nutritional values per serving:
388 Calories, 21g Fat (5g Saturated), 49mg
Cholesterol, 226mg Sodium, 26g Carbohydrates,
5g Fiber, 26g Protein
Add another layer to the bowl with fresh spinach, arugula or turnip greens.
> Use coconut aminos as a paleo, gluten-free soy sauce alternative to give your dish that unique umami flavor.