Vegan Chimichurri Seasoned Steak & Sweet Potato

Back to All Recipes seasoned steak chimichurri sweet potato

Back to All Recipes

Beyond Steak Chimichurri & sweet potato plate

Serves

2-3

Prep Time

30 MIN

Cook Time

10 MIN

Chimichurri steak & Sweet potato plate:

1.To make the quinoa, cook quinoa according to package instructions and set aside.

2.Grill corn and cut off cob.

3.Roast poblano and slice.

4.Cut cherry tomatoes in half.

5.Slice roasted red bell from jar into strips.

6.Preheat non-stick skillet over medium-high heat for 1 minute. Drizzle with olive oil and add frozen Beyond Steak. Sear until caramelized, tossing continuously, for 5 minutes. Remove from heat and set aside.

7.Combine red chimichurri with sweet potato to make puree and spread onto bottom of plate.

8. Separately in a bowl combine baby spinach, quinoa, seared steak, poblano, red bell pepper, cherry tomatoes, radish and corn. Season with olive oil, squeeze lime juice and 2 tbsp red chimichurri. Garnish with smashed pumpkin seeds.

9.Serve and enjoy!

Sweet potato puree:

1. To make the sweet potato puree: microwave sweet potato on high until fork tender. Peel potato and pulse in a food processer into a puree with the red chimichurri and season with salt if needed.

Red chimichurri:

1. To make the red chimichurri: add all ingredients except olive oil into food processor and pulse. Slowly add in the olive oil and pulse then set aside.