Healthy Lunch Ideas: Tuscan Steak and Chickpea Bowls
Make the most wholesome and delicious lunch bowls with these Tuscan steak and chickpea bowls. They feature a grain, protein, fresh vegetables, and legumes with a fabulous dressing. Watch the video below to see how I make it in my kitchen!
Servings 5 servings
Calories 285kcal
Ingredients
- 1 pound skirt steak
- 14 ounces chickpeas drained
- 2 large tomatoes sliced
- 1 large cucumber chopped
- 1 small red onion chopped
- 1 cup baby spinach
- 1 large avocado sliced
- 1/4 cup Balsamic dressing
Instructions
- Prepare five bowls, containers, or food storage containers and set aside.
- In a non-stick pan, add some oil and place it over medium heat. Once hot, add the skirt steak and cook for 4-5 minutes, or until fully cooked. Remove the steak from the pan and place it in tinfoil.
- Drain the chickpeas and set aside. Place a layer of spinach to the bottom of each container. Add the remaining vegetables, chickpeas, and drizzle with the balsamic dressing.
- Remove the steak from the foil and slice it into strips. Divide the steak amongst the five containers.
Video
Notes
TO STORE: Leftovers of each portion of the salad (including the protein) can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled protein in an airtight container and store it in the freezer for up to six months.
TO REHEAT: If you'd like a warm dish, microwave the bowl/container for 30-40 seconds.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 20g | Protein: 22g | Fat: 8g | Sodium: 168mg | Potassium: 642mg | Fiber: 7g | Vitamin A: 1210IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg | NET CARBS: 13g