Steak & Sweet Potato Bowl with Roasted Carrots & Sautéed Kale

This Steak & Sweet Potato Bowl proves you can eat carbs and still burn fat, when you pair them with the right nutrients. Lean, iron-rich steak supports strength and energy (especially important in midlife), while roasted carrots and kale bring in antioxidant-rich fiber to keep digestion smooth and hormones balanced. Sweet potatoes add just enough slow-burning carbs to refuel your body post-workout without wrecking your progress.

Ingredients: Makes 2 Servings

• 8 oz sirloin or flank steak (lean cut)

• 3/4 cup sweet potato, peeled and cubed

• 3/4 cup carrots, peeled and sliced

• 2 cups chopped kale

• 1 tsp olive oil

• 1/2 tsp dried rosemary

• 1/4 tsp garlic powder

• Salt and pepper to taste

• Optional: dash of apple cider vinegar or lemon juice to finish kale

Directions

• Preheat oven to 400°F. Line a baking sheet with parchment.

• Toss cubed sweet potato and carrots with 1/2 tsp olive oil, rosemary, garlic powder, salt, and pepper. Roast for 30–35 minutes, flipping halfway through.

• While veggies roast, season steak with salt, pepper, and a pinch of garlic powder. Grill or sear in a hot skillet for 4–5 minutes per side (for medium), depending on thickness. Let rest 5 minutes, then slice thin.

• Sauté kale in a nonstick pan with 1/2 tsp olive oil, a splash of water, and a pinch of salt for 3–4 minutes until wilted and bright green. Finish with lemon juice or vinegar if desired.

• Assemble bowls with roasted veg, kale, and sliced steak. Serve hot.