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Beef Teriyaki and Freekeh Mega Bowl

Grilled summer vegetables with beef teriyaki skirt steak and healthy freekeh super-grain.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 2 people
Calories 210kcal
Author foodnessgracious


  • 1 pound skirt steak
  • 1 cup World Harbors Teriyaki Marinade plus extra for drizzling at the end
  • 1 cup uncooked freekeh
  • 1 purple cauliflower
  • 1 eggplant sliced into rounds
  • 1 head of bok-choy
  • 1 yellow pepper
  • 1 red pepper
  • 1 slices small zucchini cut into thick
  • 1 slices yellow squash cut into thick
  • 1 small bunch of asparagus with the ends cut off


  • Place the steak into a baking dish and coat well with the teriyaki sauce, let it marinade for at least 1 hour.
  • Preheat the oven to 400 degrees F for the cauliflower.
  • Break the cauliflower into florets and drizzle with some olive oil.
  • Roast the cauliflower for 20 minutes
  • Cook the freekeh as per the package instructions and keep warm.
  • Preheat your grill to high.
  • Drizzle the eggplant, bok-choy, peppers, squash and asparagus with olive oil and season with salt and black pepper.
  • Grill the vegetables starting with the peppers and eggplant and finishing with the squash and asparagus, until nicely charred.
  • Set aside and cover with foil.
  • Place the skirt steak onto the hot grill and sear for 3-4 minutes turning over and repeating on the other side.
  • Transfer the steak to a plate and let it rest while you build your bowl.
  • Fill the bottom of the bowl with some freekeh.
  • Chop the eggplant into small cubes and add to the freekeh along with some bok-choy, cauliflower, sliced peppers, squash and asparagus.
  • Slice the steak into thin strips and add.
  • Finally drizzle some extra teriyaki sauce over the steak and vegetables.
  • Serve at once.


Calories: 210kcal