Grain & Winter Veggie Steak Bowls
This is going to sound insane…but I’m going to say it. I could snack on roasted vegetables all day long. Straight up. Give me a cold roasted brussels sprout, that’s been sitting out on a cold baking sheet for hours, and I will shove my face with more. I love roasted vegetables. Roasted squash? Gimme. Try blending up some roasted delicata squash with ghee and it tastes like candy. Earth candy. That may make me sound like a true weirdo, but I’ll take it. If eating cold roasted veggies is wrong, I don’t wanna be right. But like…warm veggies are good, too. I just want to make that clear. I’m not completely psychotic.
Speaking of delicata squash mixed with ghee…I made exactly that for Avery last night! We just started solids less than a week ago and it now feels like my true purpose in life. Like I was put on earth to show this little girl the joy that tastebuds bring to our lives. So far she has tasted a lime (her first food since she snagged it off of a table and we just went with it), a cauliflower and parsnip mash, steak, carrots, and beans mixed with avocado. It’s been the coolest thing to watch. We are currently doing baby led weaning and if you’ve never heard of that, it’s pretty much letting your baby feed themselves instead of spoon feeding them purées. It’s all about letting your baby explore and experience the excitement of food, while in turn working on hand-eye coordination, dexterity, chewing and jaw strength, and hopefully helping with healthy food habits long term! So every night while I’m making our dinner, I prep her food as needed (such as cooking her steak well done instead of medium rare like we would serve for us), and then we sit down and eat dinner together. It’s THE BEST.
I also just finished a book called ‘French Kids Eat Everything‘ which has given me a new outlook on how I want meal times to look for Avery and our family. The French do things MUCH different than the US, but there are some incredible takeaways from the book and it’s making me look at food in a fresh new way. There is this part in the book that talks about how in North America we put so much emphasis on activities, yet spend so little time on the things that our children will do every single day, like eating. And because of that, we don’t give them the tools to do things that are so insanely important, like cooking. In our society, being able to cook for yourself is looked at as a special skill, but it should simply be something we all learn. And that’s what I hope to do for Avery. Give her the tools so she can cook for herself and know what real food tastes like! It’s just so cool how much Avery being in our lives has made me even more excited about the things I see as true joy in life. And food is joy. Beautiful, delicious joy. Speaking of that…you should totally make this recipe tonight.
Grain & Winter Veggie Steak Bowls
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- 5 medium carrots, sliced
- 2 medium delicata squash, cut lengthwise, seeds removed, sliced
- 16oz brussels sprouts, halved
- 2 medium zucchinis, cut lengthwise, sliced
- 2–3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2–1 teaspoon salt
- 1 batch instant pot rice
- 4 ribeye steaks
- 2 teaspoons steak seasoning
- heaping 1/4 teaspoon salt
- 2 tablespoons cashew butter
- 2–3 tablespoons water
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Slice all veggies to a similar size and place on baking sheet. Pour olive oil on top along with Italian seasonings and salt. Toss to combined. Place in the oven to bake for 25-30 minutes, until veggies begin to brown and soften.
- As the veggies begin to cook, make the instant pot rice.
- And once the instant pot rice begins to cook, season steak. Place a large cast iron skillet over medium-high heat. Add a bit of fat, such as olive oil or ghee, and once pan is hot, add ribeye steaks. Let the ribeyes cook for 6-8 minutes then flip and cook for another 5 minutes for medium rare (this temp will range depending on the thickness of the steaks and how you like your meat cooked!). Let meat rest on a cutting board for about 5 minutes before slicing.
- Lastly, mix together cashew butter and water in a small bowl. Start with 1-2 tablespoons of water then add more, if needed. The more water, the more runny the sauce will be. Once to desired consistency, add maple syrup and mix once more.
- Build your bowls – add a heaping scoop of rice, layer on all the roasted veggies, add the steak, then drizzle the maple cashew dressing on top. Enjoy, my love, enjoy.
What I Used to Make This Recipe:
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Oh, Hi! I’m Juli.
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