Beef and Quinoa Power Bowl with Chimichurri Sauce

Rinse 1.5 cups of quinoa under cold water and drain. In a medium saucepan, combine quinoa with 3 cups of beef broth. Bring to a boil, then reduce heat and simmer, covered, for about 15-20 minutes until tender and liquid is absorbed.

While quinoa is cooking, prepare the vegetables. Mince 3 cloves of garlic, dice 1 medium red onion, slice 2 bell peppers into strips, cube 1 large sweet potato into 1/2-inch pieces, halve 2 cups of cherry tomatoes, and set aside 4 cups of baby spinach.

Preheat oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced red onion, sautéing for 3-4 minutes until softened.

Add the bell peppers to the skillet, cooking for 5-6 minutes until they begin to soften. Add 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika, stirring to coat the vegetables.

Add the cherry tomatoes and baby spinach to the skillet, cooking for another 2-3 minutes until the spinach wilts. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.

Season 1.5 pounds of sirloin steak with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat a cast-iron skillet or grill pan over high heat. Add 1 tablespoon of olive oil and sear the steak for 4-5 minutes per side for medium-rare (adjust cooking time based on thickness and desired doneness). Let rest for 10 minutes before slicing against the grain.

While the steak is resting, make the chimichurri sauce. In a food processor, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 2 cloves of garlic, 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lime juice, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon salt. Pulse until well combined but still slightly chunky.

Toast 1/4 cup of pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning.

To assemble the bowls, divide the quinoa among 4 bowls. Arrange the sautéed vegetables, roasted sweet potatoes, and sliced steak on top. Add sliced avocado and sprinkle with feta cheese and toasted pepitas. Drizzle generously with chimichurri sauce.