1. Preheat your oven to 200°C. Dice the sweet potato into cubes and toss with 5 grams of olive oil, salt, and black pepper.
2. Roast the sweet potato in the oven for 20-25 minutes until tender and lightly caramelised.
3. Rinse the quinoa and cook it in a small pot with approximately 120 mL of water for about 12 minutes until absorbed.
4. Meanwhile, heat a skillet with the remaining olive oil. Season the beef with salt, black pepper, and garlic powder, then sear over medium-high heat for 3-4 minutes on each side until browned to your liking.
5. Steam the peas for 3-4 minutes until they are vibrant and tender.
6. Assemble your bowl by laying a base of quinoa and topping it with roasted sweet potato, seared beef, and steamed peas. Drizzle a little extra olive oil if desired.

Summary:

This hearty bowl combines protein, whole grains, and vegetables for a balanced, adult-friendly lunch.

Storing Options:

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Potential Allergies:

Contains beef and garlic; adjust seasonings for any dietary sensitivities.

Side Effects:

A filling and nutritious meal; overconsumption may lead to temporary fullness. Enjoy as part of a balanced diet.