Name: Steak Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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)

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)

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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