Steak and Spinach Bowl


  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1⁄2 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1⁄4 teaspoon ground cumin
  • 1 1⁄2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
  • 3⁄4 cup quick-cooking barley
  • 1⁄2 teaspoon dried oregano or 3 teaspoons fresh oregano, to taste
  • 15 1⁄2 – 19 ounces canned black beans, rinsed, drained
  • Fresh spinach
  • 1 sliced avocado
  • salt and pepper


  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes. Then add steak over medium heat cook until golden brown. When the meat is done set steak and vegetable mixture aside.
  3. In a separate pot, add broth, cumin, barley and oregano. Turn heat to medium-high and bring to a boil.
  4. Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
  5. Gently stir in beans and heat through. Season with salt and pepper to taste.
  6. To serve, divide barley and beans into a bowl, top with spinach, sliced avocado and steak and vegetable mixture.
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