Ingredients
Method
- Cook the Rice: Cook brown rice according to package instructions. Set aside.
- Roast the Sweet Potatoes: Preheat oven to 400°F. Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through
- Cook the Peppers: While the sweet potato roasts, sauté the bell peppers in ½ tbsp olive oil over medium heat for 5–7 minutes, until just tender. Set aside.
- Make the Teriyaki Sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer. Stir in cornstarch + water mixture and cook 1–2 minutes until thickened. Remove from heat.
- Cook the Steak: Season the flank steak with salt and pepper. Grill or pan-sear over medium-high heat for 4–5 minutes per side (for medium doneness). Let rest for 5 minutes, then slice thinly against the grain.
- Assemble the Bowls: Divide rice into 4 bowls. Top each with sweet potatoes, peppers, and sliced steak. Drizzle generously with teriyaki sauce.
Notes
Estimated Nutrition (Per Serving – serves 4):
- Calories: 495
- Protein: 30g
- Carbohydrates: 44g
- Fiber: 5g
- Sugars: 9g
- Fat: 21g
- Saturated Fat: 5g
- Sodium: 700mg
- Cholesterol: 65mg