This bowl is proof that eating well doesn't mean giving anything up. Tender beef, bright greens, salty feta, and a dressing that brings it all together. It takes fifteen minutes and feeds the whole family.
Step 1
Ingredients
4
For the meat
1 pound beef tenderloin
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
For the salad
1 container fresh spinach (5 oz)
1 cup cherry tomatoes halved
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1 cup rainbow microgreens mix
Honey mustard balsamic dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp organic honey mustard
Pinch of salt
Black pepper to taste
Instructions
Pat the beef tenderloin completely dry.
Season with olive oil, garlic powder, oregano, salt, and pepper. Massage to coat.
Place in air fryer basket.
Cook at 400F, flipping halfway (6 to 14 minutes depending on doneness).
Rest 5 to 10 minutes before slicing thinly.
Whisk dressing ingredients.
Assemble spinach and microgreens in bowls.
Add tomatoes, olives, and feta.
Drizzle dressing, toss well.
Top with sliced beef.
390Calories
34gProtein
24gFat
9gCarbs
Vivi's Notes
Cooking time varies by thickness and air fryer model. Use a meat thermometer. Letting the meat rest is key to keeping it juicy. Add microgreens at the very end.
Get the full recipe
Create your free Mi Cocina account to unlock all recipes, save your favorites, and plan your meals.
