The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian spiced steak bowl with radish salsa
Dish up a little sunshine, South America-style. Tender bavette steaks are seared in our bespoke Slimming World tempero baiano spice blend, then sliced and served over a satisfying white bean and sweet potato stew, with a zingy tomato and radish salsa.
SWK: High protein
Plants 8
SWK: High fibre
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 3 radish
- 1 onion
- 1 pepper
- 1 chilli
- 2 bavette steaks
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 sweet potato
- 80g baby spinach
- 230g cannellini beans (cannellini beans, water, salt)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 513
Protein: 43g
Carbs: 66g
Fat: 9.2g
Ingredients
- 1 handful of fresh coriander
- 6 radish
- 2 sweet potato
- 4 bavette steaks
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 onion
- 2 pepper
- 1 chilli
- 160g baby spinach
- 460g cannellini beans (cannellini beans, water, salt)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 511
Protein: 42g
Carbs: 65g
Fat: 9.2g
Brazilian spiced steak bowl with radish salsa
Dish up a little sunshine, South America-style. Tender bavette steaks are seared in our bespoke Slimming World tempero baiano spice blend, then sliced and served over a satisfying white bean and sweet potato stew, with a zingy tomato and radish salsa.
Cook time:
25 mins
Cuisine:
South American
Food group:
Beef
Cooking Instructions
Simmer the sweet potatoes
- Cut the sweet potatoes into roughly 2cm cubes. Cook in boiling water for 13-15 mins, then drain.
Sear the steaks
- Meanwhile, on a separate board, trim any visible fat from the steaks and lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done), adding half the tempero baiano-style blend for the final min to coat the steak.
- Leave to rest, then thinly slice against the grain.
Spice the beans
- Peel and finely dice the onions, deseed and finely dice the peppers, and finely dice the chilli (deseed for less heat).
- Keep the frying pan over a medium heat, spritz with cooking spray and fry the onions, peppers, chilli (to taste) and spinach for 3-4 mins until softened.
- Add the remaining tempero baiano-style blend along with the beans and their water, crumble in half the stock cube (the whole stock cube for 4 portions) and pour in 100ml water (200ml for 4 portions). Simmer for 5-6 mins until warmed through.
Itʼs salsa time!
- At the same time, quarter the tomatoes, and finely chop the coriander. Trim and thinly slice the radishes, then cut the slices into matchsticks.
- Combine the tomatoes, coriander and radishes in a small bowl and lightly season.
Finish & serve
- Stir the sweet potato cubes into the beans, then top with the salsa and steak strips.