Spiced Steak Bowls with Roasted Veggies and Lemon Yogurt Sauce

These spiced steak bowls are a delicious twist on a classic dinner. Tender steak is seasoned with a fragrant shawarma spice blend and served over fluffy basmati rice, alongside roasted zucchini, onion and tomato. A creamy lemon garlic yogurt sauce adds a cool, tangy finish, while toasted almonds provide a satisfying crunch.

This bowl is a complete meal in one dish, perfect for a weeknight dinner that feels special. The combination of warm spices, fresh vegetables and creamy sauce is sure to become a favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

9 ounce Middle Eastern Spiced SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cook the basmati rice according to package instructions. Fluff with a fork and set aside.
3. While the rice cooks, prepare the vegetables: dice the onion, zucchini and tomato into bite-sized pieces. Thinly slice the scallions.
4. On a baking sheet, toss the diced onion, zucchini and tomato with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
5. Meanwhile, season the steak with the shawarma spice blend, garlic powder, salt and pepper.
6. Heat a skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare or to your desired doneness. Let rest for 5 minutes, then slice against the grain.
7. In a small bowl, combine the yogurt, sour cream and a squeeze of lemon juice. Stir in a pinch of salt and pepper to taste. Set aside.
8. In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Remove from heat.
9. To assemble the bowls, divide the rice among serving bowls. Top with roasted vegetables and sliced steak. Drizzle with the lemon yogurt sauce and sprinkle with toasted almonds and scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can use any tender cut like sirloin or ribeye. Adjust cooking time accordingly.

Can I make this recipe vegetarian?

Absolutely! Substitute the steak with grilled halloumi or chickpeas for a vegetarian version.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.