These Steak Burrito Bowls are a homemade take on the beloved Chipotle favorite, packed with juicy grilled steak, fresh vegetables, rice, and delicious toppings. This healthier and customizable meal comes together in just 30 minutes, making it a perfect weeknight dinner or meal prep option.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 30 minutes, making it ideal for busy weeknights.
- Healthier than takeout – Enjoy all the flavors of Chipotle with full control over ingredients.
- Fully customizable – Swap out proteins, grains, or toppings to fit your dietary needs.
- Meal prep friendly – Prepare components ahead of time for easy assembly throughout the week.
- Packed with flavor – The seasoned steak, zesty lime crema, and fresh toppings create a perfect balance of taste and texture.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
- 1 lb lean steak (such as flank steak or sirloin, 4 oz per bowl)
- 1-2 tablespoon avocado oil
- 2 teaspoon chili powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Salt and pepper to taste
For the Bowls:
- 1 cup cooked jasmine rice or quinoa
- 2 cups shredded lettuce
- 1 (15 oz) can black beans, drained and rinsed
- ⅓ cup shredded cheese (reduced-fat or dairy-free alternative)
- 1 red onion, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup guacamole
- ½ cup pico de gallo
- ¼ cup fresh cilantro, chopped
- Lime wedges
For the Lime Crema:
- 1 cup light sour cream or Greek yogurt
- 1-2 whole limes, juice and zest
- Salt to taste
Directions
Prepare the Steak:
- Preheat your grill or stovetop pan to medium-high heat.
- In a bowl, mix the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Rub the seasoning mixture evenly over both sides of the steak.
- Add avocado oil to the grill or pan, then cook the steak for a few minutes on each side until it reaches your desired level of doneness.
- Let the steak rest for a few minutes before slicing it into thin strips.
Warm the Beans and Corn:
- In two small saucepans, heat the black beans and corn over medium heat until warm.
- Season with a pinch of salt and any additional spices you like (optional).
Make the Lime Crema:
- In a small bowl, combine the sour cream or Greek yogurt with lime juice, lime zest, and salt.
- Mix until smooth and creamy.
Assemble the Bowls:
- Start with a bed of shredded lettuce at the bottom of each bowl.
- Layer on the cooked rice or quinoa, warm black beans, corn, shredded cheese, and diced red onion.
- Top with a dollop of guacamole, a generous spoonful of pico de gallo, and a drizzle of lime crema.
- Sprinkle with fresh cilantro and serve with lime wedges on the side.
Servings and Timing
- Servings: 4 bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Swap: Use grilled chicken, shrimp, tofu, or even plant-based steak alternatives.
- Grain Options: Substitute rice with cauliflower rice, quinoa, or brown rice.
- Dairy-Free: Use dairy-free sour cream and cheese alternatives.
- Extra Heat: Add sliced jalapeños, hot sauce, or extra chili powder for a spicy kick.
- Low-Carb Option: Skip the rice and beans and load up on extra greens and veggies.
Storage/Reheating
- Storage: Store the components separately in airtight containers in the refrigerator for up to 4 days.
- Reheating:
- Warm the steak, rice, beans, and corn in the microwave or on the stovetop before assembling.
- The lime crema, guacamole, and pico de gallo should be added fresh after reheating.
- Meal Prep Tip: Assemble the bowls without the wet toppings (crema, guacamole, and pico) and add them fresh before serving.
FAQs
1. Can I use a different cut of steak?
Yes! Flank steak, sirloin, or skirt steak work best, but ribeye or even filet mignon can be used for a more tender option.
2. How do I make this recipe spicier?
Add cayenne pepper to the steak seasoning, mix hot sauce into the lime crema, or top with sliced jalapeños.
3. Can I make this vegetarian?
Absolutely! Swap the steak for grilled tofu, tempeh, or roasted vegetables like mushrooms and bell peppers.
4. What’s the best way to cook the steak for maximum flavor?
Searing on high heat for a few minutes on each side and letting it rest before slicing ensures a juicy, flavorful steak.
5. Can I use store-bought pico de gallo and guacamole?
Yes! Store-bought versions save time, but homemade always has the freshest flavor.
6. What’s a good substitute for avocado oil?
Olive oil or coconut oil can be used instead. Just be mindful that coconut oil may add a slight sweetness.
7. How can I make this bowl lower in carbs?
Use cauliflower rice instead of jasmine rice and skip the beans to lower the carb content.
8. Can I prepare the steak ahead of time?
Yes, you can marinate and cook the steak in advance. Store it in the fridge and reheat it gently before serving.
9. How do I prevent my steak from being tough?
Avoid overcooking, let it rest after cooking, and slice it thinly against the grain for the most tender texture.
10. Can I grill the steak instead of cooking it on the stovetop?
Yes! Grilling adds a smoky flavor. Cook over high heat for about 3-4 minutes per side, depending on thickness.
Conclusion
These Steak Burrito Bowls are an easy, flavorful, and healthier alternative to takeout. Perfectly seasoned steak, fresh veggies, and zesty lime crema make this a go-to meal for busy nights or meal prep. Customize them to your taste and enjoy a delicious homemade version of a Chipotle favorite.
Steak Burrito Bowls (Chipotle Copycat)
- Total Time: 25 minutes
- Yield: 4 bowls
- Diet: Gluten Free
Description
These Steak Burrito Bowls are a healthy, homemade take on Chipotle's beloved favorite, featuring juicy grilled steak, fresh veggies, rice, and customizable toppings. Quick and easy, this flavorful dish comes together in just 30 minutes, making it ideal for busy weeknights or meal prep. With the perfect blend of seasonings and a zesty lime crema, these burrito bowls are sure to satisfy your cravings for a delicious, customizable meal!
Ingredients
Ingredients:
For the Steak:
- 1 lb lean steak (such as flank steak or sirloin, 4 oz per bowl)
- 1-2 tablespoon avocado oil
- 2 tsp chili powder
- 1 ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
- Salt and pepper to taste
For the Bowls:
- 1 cup cooked jasmine rice or quinoa
- 2 cups shredded lettuce
- 1 (15 oz) can black beans, drained and rinsed
- ⅓ cup shredded cheese (reduced-fat or dairy-free alternative)
- 1 red onion, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup guacamole
- ½ cup pico de gallo
- ¼ cup fresh cilantro, chopped
- Lime wedges
For the Lime Crema:
- 1 cup light sour cream or Greek yogurt
- 1-2 whole limes, juice and zest
- Salt to taste
Instructions
Instructions:
-
Prepare the Steak:
- Preheat your grill or stovetop pan to medium-high heat.
- In a bowl, mix chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Rub the seasoning mixture over both sides of the steak.
- Add avocado oil to the grill or pan, and cook the steak for a few minutes on each side until it reaches your desired level of doneness.
- Let the steak rest for a few minutes before slicing into thin strips.
-
Warm the Beans and Corn:
- In two small saucepans, heat the black beans and corn over medium heat until warm.
- Season with salt and optional spices.
-
Make the Lime Crema:
- Combine sour cream (or Greek yogurt) with lime juice, lime zest, and salt in a small bowl. Mix until smooth.
-
Assemble the Bowls:
- Start with a base of shredded lettuce in each bowl.
- Layer with rice or quinoa, warm black beans, corn, shredded cheese, and diced red onion.
- Top with guacamole, pico de gallo, and a drizzle of lime crema.
- Sprinkle with cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, add jalapeños or extra chili powder.
- You can easily swap the protein or use different grains like quinoa or brown rice.
- Store leftovers in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
