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.