Steak & Roasted Veggie Bowl

Written By Philippa Bebbington, MS, RD

8-Week Summer Salad Series
Week 4 | Steak & Roasted Veggie Bowl

A savory, nutrient-dense bowl that’s satisfying, blood sugar-friendly, and full of flavor.

PROTEIN
1.5 lbs grass-fed steak, grilled and sliced

BASE
5 cups arugula + romaine mix
1 cup roasted zucchini
1 cup roasted red pepper
1 cup roasted mushrooms

ADD-INS
1.5 cups cooked quinoa
2 tbsp sesame seeds

DRESSING
1/3 cup balsamic vinegar
2 tbsp olive oil
1 tsp rosemary
1 tsp thyme
1 garlic clove, minced

DIRECTIONS

  1. Grill the Steak: Season and grill steak to desired doneness. Let rest, then slice thinly.

  2. Roast the Veggies: Chop zucchini, red pepper, and mushrooms. Roast at 400°F for 20–25 minutes, flipping halfway through.

  3. Build the Base: Layer greens in a large bowl, then add roasted veggies and quinoa.

  4. Make the Dressing: Whisk together balsamic vinegar, olive oil, rosemary, thyme, and minced garlic.

  5. Assemble & Serve: Top the bowl with sliced steak, drizzle with dressing, and sprinkle with sesame seeds.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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