Grain & Winter Veggie Steak Bowls

5 from 3 reviews


  • 5 medium carrots, sliced
  • 2 medium delicata squash, cut lengthwise, seeds removed, sliced
  • 16oz brussels sprouts, halved
  • 2 medium zucchinis, cut lengthwise, sliced
  • 23 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1/21 teaspoon salt
  • 1 batch instant pot rice
  • 4 ribeye steaks
  • 2 teaspoons steak seasoning
  • heaping 1/4 teaspoon salt
  • 2 tablespoons cashew butter
  • 23 tablespoons water
  • 1 tablespoon maple syrup


  1. 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.
  2. As the veggies begin to cook, make the instant pot rice.
  3. 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.
  4. 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.
  5. 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.