Veggie protein bowls have been my go-to for meal prep since I first heard about them several years ago, after which I began experimenting with my own recipes. What makes them ideal is not only their versatility, since there are endless combinations of ingredients, but the fact that they make amazing left-overs.
I made this recipe not only for the flavor, but as an AIP meal for clients, making it ideal for those trying to lower inflammation in the body and heal leaky gut. (Read more about AIP here.) To top it all off, with prep and cooking time less than 30 minutes, you are guaranteed to get hooked on this new bowl!
2 lb grass fed steak-thinly sliced
1/4c coconut aminos
1 tbsp olive oil
1/4c apple cider vinegar
1 tsp fresh cracked pepper
1 tsp granulated garlic
1 sliced sweet potato
3 c shaved brussel sprouts
1/2 head of green cabbage diced
1/4 yellow onion sliced
2 cloves of garlic minced
2 tbsp bacon fat/olive oil
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp salt
2 tsp pepper
1. Preheat the oven until 425*F.
2. While the oven heats up, slice vegetables, ensuring that they are small enough to cook thoroughly in the oven. (We recommend slicing potatoes into quarters, brussel sprouts in halves with ends cut off, and cabbage into thin pieces.)
3. Add sweet potatoes first to a sheet pan, topping them with olive oil and salt.
4. On a separate sheet pan, add brussels, cabbage, and onion, evenly dispersing them throughout the pan. Season with granulated garlic, granulated onion, salt, and pepper.
5. Bake each pan in oven for 10 minutes and then turn vegetables in pan to cook evenly. Bake for another 10 to 15 minutes.
5. In a sauté pan, heat 2 tsp of olive oil and cook steak 2 minutes per side.
Place together in a bowl or save for your lunch tomorrow and you have a protein packed delicious meal for your week!
Did you add any extra paleo ingredients to this dish that you’d like to share? Tell us in the comments below!