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 tbsp avocado oil
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 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
- 1/3 cup shredded cheese (reduced-fat or dairy-free alternative)
- 1 red onion, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup guacamole
- 1/2 cup pico de gallo
- 1/4 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
