Steak and Veggie Bowl

Recipe makes 4 servings

Ingredients:

1 cup (133g) parsnips, peeled and sliced
1/2 cup (64g) carrots, peeled and diced (optional)
1 bunch (85g) broccolini, trimmed
1 cup (134g) asparagus, trimmed
3 Tbsp (40g) olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
2 sirloin steaks (about 8 oz each), thinly sliced
4 eggs (50g each)
1 cup (100g) Asian mushrooms (such as shimeji)
4 baby Bok choy (85 g each), halved
1 cup bean sprouts
Salt and pepper to taste
Optional toppings: sliced avocado, sesame seeds, hot sauce

Instructions:

Preheat your oven to 400°F (200°C).

In a large bowl, combine diced parsnips, carrot (if using), broccolini, and asparagus. Drizzle with a tablespoon of olive oil and sprinkle with salt, pepper, garlic powder, onion powder, and paprika. Toss well to coat evenly.

Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 15 to 20 minutes or until tender and lightly browned, stirring halfway through.

Season the thinly sliced steak with salt and pepper. Heat a skillet over medium-high heat and add one tablespoon of olive oil. Once hot, add the steak slices and cook for 2 to 3 minutes per side, or until desired doneness. Remove from heat and set aside.

In the same skillet, fry or scramble the eggs according to your preference. Season with salt and pepper.

In another skillet, heat a tablespoon of olive oil over medium heat. Add Bok choy halves and sliced mushrooms. Sauté for 5 to 7 minutes until the Bok choy is tender and the mushrooms are golden brown.

Divide the roasted vegetables among serving bowls. Top with cooked steak slices, sautéed Bok choy and mushrooms, bean sprouts, and eggs.

Garnish with optional toppings such as sliced avocado, sesame seeds, or a drizzle of hot sauce if desired. Serve hot and enjoy your savory keto bowl!

Nutritional breakdown per serving (recipe makes 4 servings)

422 Calories
44.5g Protein
21.0g Fat
5.5g Fiber
14.2g Total Carbs
8.6g NET Carbs