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This simple poke bowl sure packs a flavour punch! Filled with garlic beef pieces, tender sweet potato slices and blue corn chips for added crunch, lunch is about to get so much tastier.


  • 300 g orange sweet potatoes, cut into 1.5cm rounds
  • 600 grump steak, cut into 2 cm pieces
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 500 g microwave brown rice and quinoa
  • 1 cup chargrilled capsicum, drained, cut into strips
  • Blue corn chips, sour cream, sliced jalapeno, to serve
  • Chimichurri
  • ¼ cup olive oil
  • 1 cup coriander
  • 1 cup flat-leaf parsley leaves
  • 1 jalapeno chilli
  • 2 tbsps red wine vinegar
  • 1 tbsp capers

Preheat oven to 180 C. Line an oven tray with baking paper.


Arrange potato on to tray, drizzle with 1 tbsp of oil, season. Bake for 20 mins or until tender and golden.


In a medium bowl, coat steak in combined remaining oil and garlic. Set aside for 10 mins to marinate.


Meanwhile, to make the chimichurri; in a small food processor, pulse all ingredients until a paste forms. Season to taste. Transfer to a bowl.


Heat a large non stick frying pan on high. Stir fry beef, tossing, for 1 to 2 mins until cooked to your liking.


Serve brown rice and quinoa topped with beef, sweet potato, capsicum and chimichurri. Accompany with blue corn chips, sour cream and slice jalepeno, if liked.

TIP: Blue corn chips can be found in many large supermarkets, use normal if preferred.

Recipe & Photo: Woman’s Day/BauerSyndication.com.au

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