​Whole30 Steak Bites with Sweet Potatoes and Peppers

​This meal was the bomb! Since I made this for meal prep, and also need at least a cup of sweet potato per meal, I opted for roasting the potatoes separately in the oven. I then doubled the rest of the recipe (minus the black pepper and olive oil, there was no need for that much) to get me about 10 meals. I actually may have used closer to 3lbs of steak now that I think about it. Either way, the recipe itself was super simple and easy to make after you have all your ingredients diced and prepped. I paired this recipe with Cilantro Lime Cauliflower Rice, which is also super easy to whip up if you have the time. If not, another idea is to throw some plain cauliflower rice in with the peppers to cook. You can also throw the plain cauliflower rice into the same pan you cooked the steak bites and peppers (once you remove everything) to soak up the remaining flavors. I definitely over complicated this meal by roasting sweet potatoes in the oven, and separately making Cilantro Lime Cauliflower Rice, so don't feel like you need to do all of that. The steak bite recipe as-is below was extremely simple to make and is all done in one-pan. Most importantly, this is a meal you will truly enjoy eating all week long!​

Whole30 Steak Bites with Sweet Potatoes and Peppers
Ingredients:

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

Directions:

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes. 
6. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

Original recipe found here


​Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here