Spicy Flank Steak Kabobs With Sweet Potato
Kevin Alexander
Kevin Alexander
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519 Calories
60 g Carbs
37 g Protein
14 g Fat
Total Time
1 serving

If I could only prep 3 meals per week, they'd definitely be breakfast, lunch, and my post-workout meal. The last thing you want after an amazing training session is to be unprepared. Use this post-workout meal—full of vitamins B, E, iron, and antioxidants—to refuel your body, replenish nutrients, and aid in muscle building and recovery.


  • 5 oz flank steak
  • 1 sweet potato
  • 1 zucchini, sliced
  • 1 green bell pepper
  • ⅛ cup blueberries
  • 1 tbsp almonds, slivered
  • 1 tbsp honey

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  1. Set oven to 405°F.
  2. Wrap the sweet potato in foil and place in the oven. If you cannot find a whole sweet potato close to your serving size, then simply cut the sweet potato into small pieces, measure them to ensure your serving size portion and bake them on a baking sheet lined with aluminum foil. Bake for about 45 minutes depending on the size. If they are cut in chunks, then bake for only 25-30 minutes.
  3. Cut flank steak into very small pieces. Season with your choice of seasonings.
  4. Chop 1 zucchini and 1 bell pepper into small pieces for the kabob.
  5. Assemble the kabobs, alternating between beef, bell pepper, and zucchini.
  6. Place the assembled kabob on a baking sheet/pan and bake for 8-12 minutes depending how well you like your meat cooked.
  7. Note: when preparing this meal for the week, if you choose to add blueberries and almonds, keep those items separate and do not freeze.

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