Rinse the quinoa thoroughly and cook according to the packet instructions. Dice the sweet potato, toss with olive oil and roast in the oven at 200 °C (180 °C fan) for 20–25 min, until soft and lightly browned.
For the chimichurri, finely chop the parsley and stir together with the garlic, olive oil, red wine vinegar, chilli flakes, oregano, salt and black pepper. Leave to infuse briefly.
Take the beef steaks out of the fridge in good time and season with salt and black pepper. Heat a heavy frying pan until very hot and fry the steaks on both sides until done to your liking.
Leave the steaks to rest briefly, then slice. Wash the baby spinach and spin dry.
Divide the quinoa between bowls and arrange the sweet potato, baby spinach and steak on top.
To serve, spoon over the chimichurri and bring the bowl to the table while it's still warm.
Good to know
When you want a proper meal that doesn't feel heavy, this bowl is just right. Warm, fresh and with lots of contrast on the plate. That's exactly what makes it so well rounded.
Swaps
Quinoa → buckwheat (similar fibre and mineral content). Beef steak → chicken thigh or chicken breast (lean protein). Sweet potato → roast squash (also provides fibre and carotenoids). Baby spinach → rocket (brings more bitter plant compounds).
Allergens
The recipe is naturally gluten-free if the quinoa is labelled as such. Reduce the chilli flakes for children, and in pregnancy cook the steak right through.
