chipotle seasoned steak, brown rice, spicy jalapeño, guacamole, corn, black beans, fresh pico, romaine, seared peppers, all drizzled with lime crema.
Stay in and make your own Chipotle Burrito Bowl! With much more volume, and twice as delicious: juicy steak strips, black beans and corn, tomato-cucumber-onion pico, seared bell peppers, fluffy rice, and a plenty of guacamole. If you're looking for an easy, quick, fresh lunch or dinner, this one is for you .
"Chipotle, who?"
Tips and Tidbits:
Yield: The recipe card below provides portions for 2 bowls. You can also double the amounts if you’re meal prepping.
Make ahead: Marinate the protein the night before. Chop up the pico de gallo the day before you plan to eat. Sear the peppers the night before and store in the fridge.
Leftovers: Save any leftovers (though not likely!) for more bowls, or make a sheet tray of nachos in the oven and dig in.
Pick out some other ingredients: if you prefer substitutions. No steak? Go for chicken or even tofu. Cilantro lime rice is also great with this bowl. Instead of black beans, you could try pinto or white beans.
If you tried this recipe and loved it, drop by down below and let me know with a rating and comment! Feel free to also leave any questions or suggestions and I’ll get right back to you <3
Chipotle Steak Bowl
Ingredients:
Steak
1/4 onion, chopped
2 cloves garlic
1/4 c chipotle peppers in adobo sauce *optional
1-2 tsp chili powder
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp oregano
Salt + pepper
1 pound skirt steak, or alternate
BOWL:
Crema: 80g nonfat plain Greek yogurt + 1 tbsp lime juice, pinch of sea salt
Fresh lime juice
1/2 c brown rice
1/2 c black beans
1/2 c corn
2 big handfuls romaine
1 - 2 bell peppers, sliced
Jalapeños, sliced and de-seeded
Guacamole or freshly mashed avocado with a bit of lime juice and salt
Pico: diced tomato, cucumber, red onion, salt, pepper, lemon juice, cilantro
(Serves 2)
Method:
STEAK:
1. To a food processor, add onion, garlic, adobo sauce, seasonings, and olive oil. Blend until smooth. Pour into a measuring cup and add a splash of water.
2. Place the steak in a large plastic bag. Pour in marinade, close the bag, and evenly coat. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
3. Heat a large greased skillet on medium. Add marinated steak to the pan and cook, turning occasionally, until browned on each side (careful not to overcook).
4. Remove to a cutting board, cover with a tent of foil and let rest a couple minutes before slicing into strips. Season to taste with salt.
BOWL:
1. Cook rice according to package directions.
2. To a bowl, add diced cucumber, red onion, tomato, cilantro, lemon juice, and lime juice. Season to taste with salt, pepper.
3. Drain and rinse corn/black beans. Heat lightly in a small saucepan and season with garlic, salt, paprika, to taste.
4. Mash an avocado with lime juice and sea salt to make the guacamole.
5. Crema: mix yogurt, lime, salt until smooth.
6. Bell peppers: Slice and then air fry or pan sear until slightly charred.
ASSEMBLE:
To your bowls, add lettuce, beans, corn, jalapeños, sliced steak, pico, guac, peppers, and rice. Top with a drizzle of cream and enjoy!
*Nutritional values may vary based on what you use.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
542 | 68 | 12 | 38 |
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