Recipe: Steak and Roasted Veggie BowlsDescription: A delicious and balanced bowl featuring perfectly roasted vegetables, sautéed beef, and grains, topped with a savory sauce.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 500 g baby potatoes, 2 pieces bell peppers, 2 tablespoon olive oil, 500 g ground beef, 1 teaspoon cumin, 0.5 teaspoon chili powder, 200 g brown rice, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In a bowl, toss baby potatoes and bell peppers with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes, or until golden and tender. While the vegetables are roasting, heat a skillet over medium-high heat and add 500 grams of ground beef. Cook until browned and fully cooked, about 8-10 minutes. Season the beef with 1 teaspoon of cumin and 0.5 teaspoon of chili powder, stirring to combine. Cook for an additional 2 minutes. In a separate pot, cook 200 grams of brown rice according to package instructions. To assemble the bowls, divide the cooked brown rice among four bowls, top with cooked beef, roasted vegetables, and drizzle with a sauce of your choice.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, bowl, gluten-free, dairy-freeThis Steak and Roasted Veggie Bowls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.