Healing Buddha Bowl

This Buddha bowl is filled with all the macros you need for a healthy dinner and a perfect way to start off any new diet. 

INGREDIENTS

2 x (8-oz.) Beef Fillet (3/4-inch-thick) 
¾ tsp. ground black pepper

100g pearled barley, dry

225g cubed sweet potato

225g julienne pepper strips

2bsp olive oil

120g baby leaf spinach 

120g rocket 

1/2 can no added salt black beans, drained and rinsed

1 medium tomato cut into slices 

4sp pumpkin seeds 

4 spring onions 

INGREDIENTS FRESH CARROT VINAIGRETTE 

1 x carrot, peeled and chopped

3 tbsp olive oil

2 tbsp rice vinegar 

1 tbsp fresh lime juice

2 tsp honey 

1 tsp fresh ginger, grated 

1 tsp Dijon mustard 

1 garlic clove

DIRECTIONS 

STEP 1 

Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper; set aside.

STEP 2

Cook barley according to package directions. Line a large rimmed baking pan with foil. Combine sweet potatoes and peppers; toss with 1 tablespoon olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Spread on prepared pan. Bake for 20 to 25 minutes or until tender.

STEP 3

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook steaks for 6 minutes for medium-rare (130 degrees) turning once halfway through. Let rest for 5 minutes. Cut steaks across the grain into strips.

STEP 4 

Make Fresh Carrot Vinaigrette: Place carrot, olive oil, rice vinegar, lime juice, honey, ginger, Dijon mustard and garlic in a blender. Cover and blend until well combined and smooth.

STEP 5 

Combine spinach and rocket; divide among serving bowls. Top with steak strips, barley, sweet potatoes, peppers, black beans, and sliced tomato. Drizzle with Fresh Carrot Vinaigrette and sprinkle with pumpkin seeds and spring onions.