Warm Roasted Veggie & Steak Power Bowl

Name: Warm Roasted Veggie & Steak Power Bowl
Total time: 35 min
Yield: 2 people
Ingredients: 12 oz Steak; 1 cup Sweet Potato; 1.5 cup Chopped Pumpkin; 2 cup Cauliflower Florets; 3 cup Fresh Spinach; 2 tbsp Olive Oil; 1 tsp Paprika; 0.5 tsp Cumin; 1 tbsp Lemon Juice; 1 tsp Honey; 1 tsp Salt; 0.5 tsp Black Pepper

Gluten-Free • Dairy-FreeUnder 60 MinsHigh Protein • BalancedAir FryerDinner

Easy 35 min 520 kcal 2 servings

MACROS

per serving

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A vibrant, hearty power bowl featuring perfectly air-fried steak served over fresh spinach and a cozy mix of spiced, roasted pumpkin, sweet potato, and cauliflower.

Welcome to your new favorite weeknight dinner: the Warm Roasted Veggie & Steak Power Bowl. Finding the perfect balance between hearty, satisfying comfort food and nutrient-dense eating can be a challenge, but this recipe delivers on all fronts. By utilizing the convenience of an air-fryer steak, you save time and free up your oven to deeply roast your vegetables. The natural sweetness of the sweet potato and pumpkin caramelizes beautifully under high heat, creating a rich flavor profile that pairs wonderfully with the savory, crispy edges of roasted cauliflower. These golden, spiced vegetables are a powerhouse of vitamins and fiber, making this meal not just delicious, but incredibly good for you. Serving these warm ingredients over a bed of fresh spinach gently wilts the greens, integrating them seamlessly into the dish without the need for extra cooking. The star of the show, however, is the steak. Cooking steak in the air fryer is a game-changer—it locks in the juices while creating a perfect crust on the outside in a fraction of the time it takes on a stovetop. When sliced and fanned out over your vibrant vegetable base, it turns a simple salad into a gourmet, protein-packed feast. Whether you are looking for a satisfying post-workout meal, a quick date-night dinner, or a fantastic way to use up autumn vegetables, this Warm Roasted Veggie & Steak Power Bowl is guaranteed to impress. It is naturally gluten-free, easily customized, and bursts with savory, earthy, and sweet notes in every single bite.

Ingredients

350 g Steak
200 g Sweet Potato (1 medium or 1 cup cubed)
200 g Chopped Pumpkin (about 1½ cups cubed)
200 g Cauliflower Florets (about 2 cups florets)
80 g Fresh Spinach (about 3 cups loosely packed)
2 tbsp Olive Oil
1 tsp Paprika
0.5 tsp Cumin
1 tbsp Lemon Juice
1 tsp Honey
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F). On a baking sheet, toss the cubed sweet potato, chopped pumpkin, and cauliflower florets with 1 tablespoon of olive oil, paprika, cumin, half of the salt, and half of the black pepper.
2
Spread the seasoned vegetables in a single layer and roast in the oven for 25-30 minutes, or until fork-tender and slightly caramelized at the edges.
3
While the vegetables are roasting, season the steak on both sides with the remaining salt and black pepper.
4
Preheat your air fryer to 200°C (400°F). Place the steak in the basket and cook for 8-10 minutes for medium-rare, flipping halfway through. (Adjust time by 2-3 minutes depending on the thickness of your cut and desired doneness).
5
Remove the steak from the air fryer and let it rest on a cutting board for at least 5 minutes before slicing it against the grain.
6
In a small cup, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and honey to create a light dressing.
7
To assemble the bowls, create a bed of fresh spinach. The heat from the toppings will gently wilt it. Top with the warm roasted sweet potato, pumpkin, and cauliflower.
8
Fan the sliced steak over the top and lightly drizzle everything with the lemon juice and honey dressing. Enjoy warm!

Chef's Tips

•Cut your pumpkin and sweet potato into similar-sized cubes so they roast evenly in the oven.
•Resting the steak is crucial—it allows the juices to redistribute so they don't leak out when you slice it.
•If your air fryer is large enough, you can actually air-fry the vegetables instead of using the oven. Cook them at 190°C (375°F) for 15-18 minutes, shaking the basket halfway.