Description
These steak burrito bowls pack the flavor of your favorite Mexican restaurant into a nutritious, colorful bowl you can whip up in your own kitchen in just 30 minutes!
Ingredients
Scale
- 1 lb flank or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup brown rice (or cauliflower rice for lower carbs)
- 2 cups water or broth
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced and zested
- 1/4 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 2 cups romaine lettuce, chopped
- 1/2 cup Greek yogurt
- 1/4 cup fresh salsa
- Fresh cilantro and lime wedges for garnish
Instructions
- Combine olive oil, garlic, lime juice, chili powder, cumin, paprika, salt, and pepper in a bowl. Add sliced steak and toss to coat. Marinate for at least 20 minutes or up to 4 hours.
- Rinse rice until water runs clear. Cook with water or broth according to package instructions. Once done, fluff with a fork and stir in olive oil, lime juice, zest, cilantro, and salt.
- Heat a large skillet over medium-high heat. Cook marinated steak in batches, 2-3 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- While steak cooks, warm black beans with a pinch of cumin and prepare other vegetables.
- Assemble bowls by placing rice as the base, then arrange steak, beans, corn, bell pepper, avocado, onion, and lettuce in sections. Top with Greek yogurt and salsa. Garnish with cilantro and lime wedges.