[RECIPE] Steak and Sweet Potato Carb-Load Bowl

Top up your glycogen stores before your next big HYROX race or run with this delicious and protein-packed Steak and Sweet Potato Carb-Load Bowl recipe.

Ingredients

• 2 medium sweet potatoes (about 600g), peeled and cut into 2cm cubes
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp sea salt
• 1 cup (200g) white basmati rice, rinsed
• 2 cups water or low-sodium chicken stock
• 300g lean rump or sirloin steak, visible fat trimmed
• 1 tsp olive oil
• ½ tsp coarse sea salt
• ½ tsp freshly ground black pepper

Ingredients for the chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh coriander, finely chopped (optional)
• 1 clove garlic, crushed
• 1 small red chilli, deseeded and finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp water
• Pinch of sea salt

Ingredients to serve

• ½ cup sweetcorn kernels
• Lime wedges

Honey-roasted sweet potato and fluffy basmati rice deliver easy-to-digest carbohydrates, while lean steak provides quality protein and iron to support endurance.

Instructions

1. Preheat your oven to 200°C. Toss the sweet potato cubes with the olive oil, smoked paprika and sea salt, then spread in a single layer on a lined baking tray.
2. Roast for 25–30 minutes, turning halfway, until golden and tender. Drizzle with the honey for the final 5 minutes of roasting.
3. Meanwhile, place the rinsed rice and water or stock in a saucepan. Bring to the boil, then cover, reduce the heat and simmer for 12 minutes. Remove from the heat and leave covered for 5 minutes before fluffing with a fork.
4. To make the chimichurri, combine the parsley, coriander, garlic, chilli, red wine vinegar, olive oil, water and salt in a small bowl. Set aside at room temperature – do not heat the sauce.
5. Pat the steak dry and let it stand at room temperature for 15 minutes. Season both sides with salt and pepper.
6. Heat the olive oil in a heavy-based pan over high heat. Sear the steak for 3–4 minutes per side for medium-rare, adjusting the time for thickness and preference. Rest on a board for 5 minutes, then slice thinly against the grain.
7. Add the sweetcorn to the same pan and char for 2–3 minutes.
8. Divide the rice between two bowls and top with the sweet potato, sliced steak and charred corn. Spoon over the chimichurri just before eating and serve with lime wedges.
9. If meal prepping, store the chimichurri separately in the fridge.

The post [RECIPE] Steak and Sweet Potato Carb-Load Bowl appeared first on Fitness Magazine.

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