Steak & Chickpea Power Bowl

These power bowls have made a comeback in our house since my kids have gotten a little older and are more open to different meals. I love these because they have so many possibilities, and as I say in pretty much every recipe I post, they are both delicious and nutritious!

The timing here reflects making each component from scratch. Going forward, I plan to prep earlier in the week using ingredients that overlap across meals, so I can cook extra, repurpose them, and quickly assemble bowls like this later on when time and energy are lower. This could be a good thing for you to try if you have a busy schedule or don’t enjoy spending a lot of time cooking.

INGREDIENTS:

The Bowl:

1 cup cooked quinoa or brown rice (optional)

1 small steak (sirloin or flank)

Salt, pepper, garlic powder

1 tsp olive oil

1 can chickpeas, rinsed and drained

½ tsp smoked paprika

½ tsp cumin

1–2 cups broccoli florets

1 medium sweet potato, diced

1 avocado, chopped

The Dressing:
2 tbsp tahini

1 tbsp natural peanut butter (leave out if you need this to be nut-free_

1 tbsp lemon juice

1 tbsp maple syrup or honey

1–2 tbsp warm water

Pinch of salt

Chili flakes or sriracha (optional)

DIRECTIONS

1. Peel and cube the sweet potatoes into ½–1 inch pieces, toss with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast at 400°F for 25 minutes, flipping halfway, until tender and lightly crispy (add chickpeas after 5 minutes if desired).
2. Season the steak generously with salt and pepper, then cook in a very hot oiled pan over medium-high to high heat. Sear for 3–4 minutes per side for medium-rare (130°F) or 4–5 minutes for medium (140°F), then rest for 5–10 minutes before slicing against the grain.
3. Cook the broccoli by sautéing it in a little oil over medium heat for 5–7 minutes. It should be bright green and tender-crisp; season lightly with salt and pepper.
4. Whisk together the sauce ingredients in a small bowl until smooth and pourable. Add a splash of water (1 tsp at a time) if needed to thin it to your desired consistency.
5. Assemble your bowl with your base (option to serve with rice, quinoa or grain of choice), roasted sweet potatoes, broccoli, chickpeas, avocado, and sliced steak. Drizzle with sauce and finish with chilli flakes or any extra toppings you like.

VEGAN OPTION: Sub in crispy tofu or tempeh for the steak. I will be sharing a delicious recipe for crispy tofu in the next couple of weeks so keep an eye out for that!