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 is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

Previous

Lentil Power Salad (Vegan)
Next

Anti-Inflammatory Shrimp & Mango Avocado Salad