Meal Prep: Chimichurri Beef and Sweet Potato Bowl
Roasted sweet potatoes, tender sliced beef, and a vibrant Argentine chimichurri sauce make this bowl bold and satisfying. Rounded out with roasted bell peppers and spinach, it’s a balanced meal perfect for lunch or dinner.
Ingredients 11
Main Ingredients
1 lb beef steak, flank or sirloin, thinly sliced
2 sweet potatoes, large, diced
1 red bell pepper, sliced
2 cups baby spinach
2 tbsp olive oil
Salt and pepper
Chimichurri Sauce
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
1 cup parsley, fresh, finely chopped
2 tbsp oregano, fresh, finely chopped
3 cloves garlic, minced
1⁄2 tsp red chili flakes
Salt and pepper
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Method 5
Preheat oven to 425°F (220°C).
Toss and with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast 25-30 minutes, stirring halfway.
Sear in the remaining in a hot skillet until browned and just cooked, about 2-3 minutes per side. Season with salt and pepper. Let rest.
Mix all chimichurri sauce ingredients in a bowl.
To assemble, layer roasted , , and in meal containers. Top with sliced and . Let cool before sealing.
Helpful tips
Make the chimichurri a day ahead for even richer flavor.
Add chimichurri just before serving, if you prefer, to keep it fresh.
