Description

Tired of boring lunches? These Beef & Beet Power Bowls are a flavor explosion—tender steak, earthy roasted beets, peppery arugula, and nutty quinoa, all tied together with a zingy horseradish yogurt dressing. Gluten-free, meal-prep friendly, and packed with nutrients, this bowl is as gorgeous as it is delicious!

Ingredients

For the Bowls:

1 lb flank steak (or sirloin), thinly sliced against the grain
2 medium beets, peeled and cubed (or pre-cooked for speed)
2 cups cooked quinoa (or brown rice/farro)
2 cups fresh arugula (or baby spinach)
½ red onion, thinly sliced
1 tbsp olive oil
Salt & pepper to taste
Optional toppings: Crumbled goat cheese, toasted pumpkin seeds

For the Horseradish Yogurt Dressing:

½ cup Greek yogurt
1 tbsp prepared horseradish (adjust for spice)
1 tsp Dijon mustard
1 tbsp lemon juice
Salt & pepper to taste
Water (as needed to thin)

Instructions

1. Roast the Beets

Preheat oven to 400°F (200°C).
Toss cubed beets with 1 tsp olive oil, salt, and pepper.
Spread on a parchment-lined tray and roast for 35-40 mins, stirring halfway, until tender.

2. Sear the Steak

Pat steak very dry, season with salt & pepper.
Heat 1 tsp olive oil in a skillet over medium-high heat.
Sear steak 1-2 mins per side (don’t overcrowd!). Let rest 5-10 mins before slicing.

3. Make the Dressing

Whisk together Greek yogurt, horseradish, Dijon, lemon juice, salt & pepper.
Thin with water if needed for a drizzle-able consistency.

4. Assemble the Bowls

Base: ½ cup quinoa
Greens: Handful of arugula
Toppings: Roasted beets, steak slices, red onion
Drizzle: Generous spoonful of dressing
Finish: Goat cheese & pumpkin seeds (optional)

Notes

✅ Store components separately for up to 4 days.
✅ Dressing stays fresh in a sealed jar for 1 week.
✅ Reheat steak & beets gently—keep greens fresh!

Nutrition

Calories: 490 Cal Per Serving
Sugar: 6g
Fat: 26g
Carbohydrates: 34g
Fiber: 5g
Protein: 32g