A while ago I challenged myself to not go to the store. I wanted to be thoughtful in what I was cooking and basically, clean out my fridge because I am always guilty of purchasing way more than we ever need. It’s a curse, though my stomach would suggest otherwise. Fortunately, we had some pretty great produce and meats on hand that it wasn’t at all bad. This was actually one of the dishes I made – a protein power bowl. If you follow me on Instagram, you got to see a peek. I packed this bad boy up and took it along with me to Ben’s softball game, so I wouldn’t be tempted to eat something bad or worse, boring.
I know I did a good job too. Ben devoured this bowl after I snapped these photos, and he’s not much of a brussels sprouts fan. But how could you not love sautéed greens that have rich egg yolk running down each bite? And my chili paste of choice, sambal oelek. I don’t deny my love for sriracha, but there’s something so fulfilling when I mix anything with sambal and squeeze a bit of lime on top. I’m addicted for sure.
- 1 cup red quinoa
- 12 oz sirloin steak
- salt and pepper, to taste
- 4 cups brussels sprout leaves
- 4 eggs
- 2 stalks green onions, chopped
- 1 lime, cut into wedges
- sambal oelek chili paste
- Cook the red quinoa according to the package instructions.
- Season the steak with salt and pepper. Grill on medium heat to preferred doneness. (This was cooked for about 5 minutes on each side.) Remove from the grill, and allow the meat to rest for at least 10 minutes. Dice the steak.
- Coat a pan with nonstick spray. On medium-high heat, sauté the brussels sprouts until some of the leaves have slight browning. Transfer to a bowl.
- Fry the eggs.
- Build the bowls by dividing the quinoa, steak, brussels sprouts and eggs evenly across each dish. Sprinkle with green onions, and serve with lime wedges and plenty of sambal oelek chili paste.