STEAK & QUINOA BOWL

Makes 4 servings

Total time: 45 minutes

FOR THE VINAIGRETTE, WHISK: 3 Tbsp. olive oil

2 Tbsp. balsamic vinegar 2 tsp. Dijon mustard

1/2 tsp. minced fresh garlic Salt and black pepper to taste

FOR THE BOWL, TOSS:

2 cups peeled and diced

sweet potatoes

5 tsp. olive oil, divided

1/8 tsp. cayenne pepper

Salt and black pepper

1 red cabbage steak, sliced

1/2- inch thick

2 beef tenderloin filets

(6 oz. each), seasoned with salt and black pepper 4 cups baby arugula

1/2 cup quinoa, cooked

1 cup halved grape tomatoes

1/2 cup thinly sliced radishes

Preheat oven to 450°.

For the vinaigrette, whisk together oil, vinegar, Dijon, and garlic; season with salt and pepper.

For the bowl, toss potatoes with 1 tsp. oil and cayenne; season with salt and pepper. Drizzle 1/2 tsp. oil on each side of cabbage and season with salt and pepper. Place potatoes and cabbage on a baking sheet and roast until tender, 20 minutes; chop cabbage.

Heat remaining 1 Tbsp. oil in an ovenproof sauté pan over mediumhigh. Sear filets on 1 side, about 4 minutes. Flip filets, transfer pan to oven, and cook until a thermometer inserted into centers registers 130° for medium-rare, 5–9 minutes. Transfer filets to a plate, tent with foil, let rest 10 minutes, then thinly slice.

Toss arugula, potatoes, cabbage, filet slices, quinoa, tomatoes, and radishes with vinaigrette.

Per serving: 391 cal; 19g total fat (3g sat); 45mg chol; 147mg sodium; 35g carb (6g fiber, 8g total sugars); 23g protein