Loaded BBB bowl
Iron rich beef, beet and bean bowl
Serves
2 - 3
Prep Time
10 mins
Cook Time
10 mins
This loaded bowl with beef rump steak is perfect for lunch or dinner. Served over a hearty mix of rice and quinoa, with colourful additions like baby beetroot, edamame, fresh orange, radish, and baby spinach. Finished with a zesty citrus dressing and a sprinkle of walnuts and coriander, this bowl is as delicious as it is nutritious. Quick to prepare in just 20 minutes, it serves 2–3 and is ideal for anyone looking to boost their iron intake with whole-food ingredients.
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ShareIngredients
300g Quality Mark beef rump steak
2 tsp olive oil
1 250g instant rice and quinoa pouch
½ cup edamame beans
1 tsp garlic powder
1 tsp chilli flakes
½ cup baby beetroot
1 orange
peeled and sliced1 radish
thinly sliced¼ cup walnuts
chopped½ cup fresh coriander
3 cups baby spinach
2 tsp olive oil
2 tsp lemon juice
2 tsp apple cider vinegar
1 Tbsp orange juice
freshly squeezeda pinch of salt and pepper
Method
Heat olive oil in a frying pan over a high heat and cook beef 2-3 minutes each side for medium rare. Wrap in foil and rest for 5 minutes before slicing against the grain.
Meanwhile, cook rice and quinoa according to packet instructions.
Defrost edamame beans in a microwave-proof bowl and toss with garlic and chilli flakes.
Whisk dressing ingredients together in a small bowl.
Serve sliced beef with the rice and quinoa, a handful of baby spinach, edamame beans, beetroot, orange and sliced radish. Sprinkle with chopped walnuts, coriander and drizzle with vinaigrette.
Nutrition Information per Serving (334g)
This nutrition analysis is based on 3 serves.
