Why You’ll Love This Recipe
This recipe brings the popular Chipotle steak burrito bowl right to your kitchen in under 30 minutes. It’s a protein-packed, balanced meal that’s full of flavor and customizable to fit your dietary needs. Whether you’re keto, vegan, or just looking for a quick weeknight dinner, this bowl has something for everyone. It’s fresh, filling, and perfect for meal prep.
Ingredients
- 1 lb sirloin steak (or another lean cut)
- 2 tbsp avocado oil (for grilling or searing)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 cup rice (or cauliflower rice for keto)
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned or cooked)
- 1/4 cup shredded cheese (dairy-free options available)
- 1/2 red onion, thinly sliced
- 1/2 cup pico de gallo
- 1/4 cup guacamole
- 1/4 cup sour cream or Greek yogurt (dairy-free yogurt optional)
- Juice and zest of 1 lime
- Fresh cilantro for garnish
- 1/2 jalapeno, thinly sliced (optional for heat)
- Lettuce (iceberg or darker greens)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Steak: Preheat your grill or stovetop pan to medium-high heat. Mix the cumin, chili powder, paprika, salt, pepper, and oregano in a small bowl. Rub the seasoning mix over the steak on both sides. Grill or sear the steak in avocado oil for a few minutes on each side, until cooked to your preferred doneness. Let it rest before slicing it thinly.
- Warm the Beans and Corn: In two small saucepans, warm the black beans and corn over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
- Make the Lime Crema: In a small bowl, mix together sour cream or Greek yogurt, lime juice, lime zest, and a pinch of salt. Stir until well combined.
- Assemble the Bowls: Start with a base of lettuce at the bottom of each bowl. Arrange rice, corn, black beans, shredded cheese, and red onion around the edges of the bowl. Top with slices of steak, guacamole, lime crema, fresh pico de gallo, cilantro, and jalapenos for extra spice.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15-20 minutes
Variations
- Keto-friendly: Use cauliflower rice and skip the corn and black beans.
- Vegan: Replace steak with tofu or tempeh and use vegan-friendly cheese, sour cream, and toppings.
- Extra spicy: Add more jalapenos or a few dashes of hot sauce to the bowl.
Storage/Reheating
Store any leftover components in separate airtight containers. Keep the components separate to prevent sogginess. The steak and veggies will keep for up to 3 days in the refrigerator. Reheat in a pan or microwave when ready to eat. You can also prep the components for the week, assembling fresh bowls as needed.
FAQs
1. Can I use a different cut of steak?
Yes, you can use flank steak, skirt steak, or any lean cut that’s good for grilling or searing.
2. How can I make this recipe spicy?
Add more jalapenos, red pepper flakes, or a hot sauce of your choice for extra heat.
3. Can I meal prep this recipe?
Yes, the components can be stored separately for up to 3 days in the fridge. Assemble the bowls when you’re ready to eat.
4. How can I make this recipe dairy-free?
Use dairy-free cheese and sour cream or substitute with plant-based yogurt.
5. Can I use quinoa instead of rice?
Yes, quinoa is a great gluten-free option and will work perfectly in this recipe.
6. Is this recipe keto-friendly?
Yes, simply swap the rice for cauliflower rice and omit the corn and black beans.
7. Can I add more veggies to the bowl?
Definitely! Feel free to add grilled peppers, zucchini, or even some fresh avocado slices.
8. Can I make the lime crema in advance?
Yes, you can make the lime crema ahead of time and store it in the refrigerator for up to 2-3 days.
9. Can I use store-bought pico de gallo?
Yes, store-bought pico de gallo works just fine, but homemade is always a nice touch.
10. How do I make this recipe vegan?
Substitute the steak with plant-based protein like tofu or tempeh, and use vegan-friendly toppings like dairy-free cheese and sour cream.
Conclusion
This Steak Burrito Bowl is an easy, customizable, and healthy way to enjoy a Chipotle-inspired meal at home. With tender steak, fresh veggies, and flavorful toppings, it’s a crowd-pleaser that can be tailored to suit any dietary preference. Whether you’re making it for a quick dinner or prepping for the week ahead, this recipe is sure to become a favorite.
Print
Steak Burrito Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Steak Burrito Bowl recipe is a healthy, customizable version of the popular Chipotle dish, packed with tender steak, fresh veggies, and delicious toppings like guacamole, pico de gallo, and creamy lime crema. Ready in under 30 minutes, this flavorful and protein-packed bowl is perfect for meal prepping, weeknight dinners, and various dietary needs. Whether you’re keto, vegan, or just craving a fresh meal, this bowl is a winner!
Ingredients
1 lb sirloin steak (or another lean cut)
2 tbsp avocado oil (for grilling or searing)
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 cup rice (or cauliflower rice for keto)
1 cup corn (canned or frozen)
1 cup black beans (canned or cooked)
1/4 cup shredded cheese (dairy-free options available)
1/2 red onion, thinly sliced
1/2 cup pico de gallo
1/4 cup guacamole
1/4 cup sour cream or Greek yogurt (dairy-free yogurt optional)
Juice and zest of 1 lime
Fresh cilantro for garnish
1/2 jalapeno, thinly sliced (optional for heat)
Lettuce (iceberg or darker greens)
Instructions
-
Prepare the Steak: Preheat your grill or stovetop pan to medium-high heat. Mix the cumin, chili powder, paprika, salt, pepper, and oregano in a small bowl. Rub the seasoning mix over the steak on both sides. Grill or sear the steak in avocado oil for a few minutes on each side, until cooked to your preferred doneness. Let it rest before slicing it thinly.
-
Warm the Beans and Corn: In two small saucepans, warm the black beans and corn over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
-
Make the Lime Crema: In a small bowl, mix together sour cream or Greek yogurt, lime juice, lime zest, and a pinch of salt. Stir until well combined.
-
Assemble the Bowls: Start with a base of lettuce at the bottom of each bowl. Arrange rice, corn, black beans, shredded cheese, and red onion around the edges of the bowl. Top with slices of steak, guacamole, lime crema, fresh pico de gallo, cilantro, and jalapenos for extra spice.
Notes
Variations:
For a keto-friendly option, use cauliflower rice and skip the corn and black beans.
Vegan? Replace steak with tofu or tempeh, and use vegan cheese, sour cream, and yogurt.
Extra spicy: Add more jalapenos, hot sauce, or red pepper flakes for a fiery kick.
Storage/Reheating:
Store leftover components separately in airtight containers. Keep them fresh for up to 3 days in the fridge.
Reheat the components in a pan or microwave. Assemble bowls as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
