Whether you’re following a strict eating plan or not, getting enough protein into your diet could prove to be pretty difficult. But since it’s so important for maintaining lean muscle mass and feeling satiated, it’s so important to find new, creative ways to up your intake. This week’s P.volve recipe is the perfect way to do so. It’s a simple, summery dish that’ll also help you get your veggies in for dinner, too.

Skewer recipes are versatile (use any and all different proteins!) and fast (throw them in the oven or on the grill to cook in minutes!) In this recipe, Rachel uses protein-rich steak that’s local and grass fed—a super important detail if you’re trying to be more conscious about the food you’re putting into your body. She also uses a bunch of different vegetables that could be inspired by whatever you find at the farmer’s market, so don’t sweat it if you don’t have exactly what the recipe suggests.

INGREDIENTS:
∙ 100% grass-fed local beef sirloin cubes
∙ 1 yellow bell pepper, seeds removed, chopped into large pieces 
∙ 1 red bell pepper, seeds removed, chopped into large pieces
∙ 1 orange bell pepper, seeds removed, chopped into large pieces
∙ 2 portobello mushrooms, chopped into large pieces
∙ 1 sweet potato, chopped into cubes
∙ 3 tablespoons sesame oil
∙ 2 tablespoon coconut aminos
∙ 1/3 cup chopped cilantro

DIRECTIONS:
1. Marinate steak with coconut aminos and sesame oil for at least 4+ hours or overnight
2. Preheat oven to 400° and line a baking tray with parchment paper
3. Place cubes of steak on a skewer followed by vegetables 
4. Drizzle the remaining marinade over veggies
5. Cook for 25 minutes and enjoy!

Watch the full tutorial below:

Wanting even more healthy recipes and nutrition tips? Head on over to the P.volve YouTube channel!