Steak Burrito Bowls Chipotle (Printable Version)
# What You’ll Need:
→ Steak
01 -
1 lb lean steak (flank steak or sirloin)
02 -
1-2 tbsp avocado oil
03 -
2 tsp chili powder
04 -
1 1/2 tsp ground cumin
05 -
1/2 tsp paprika
06 -
1/2 tsp garlic powder
07 -
1/2 tsp oregano
08 -
Salt and pepper to taste
→ Bowls
09 -
1 cup jasmine rice or quinoa, cooked
10 -
2 cups shredded lettuce
11 -
1 (15 oz) can black beans, drained and rinsed
12 -
1/3 cup shredded cheese (reduced-fat or dairy-free alternative)
13 -
1 red onion, diced
14 -
1 cup corn kernels (fresh, canned, or frozen)
15 -
1/4 cup guacamole
16 -
1/2 cup pico de gallo
17 -
1/4 cup fresh cilantro, chopped
18 -
Lime wedges
→ Lime Crema
19 -
1 cup light sour cream or Greek yogurt
20 -
1-2 limes, juiced and zested
21 -
Salt to taste
# Steps to Follow:
01 -
Preheat your grill or stovetop pan to medium-high heat. Add the seasoning to a bowl and mix to combine. Season the steak on both sides with the prepared seasoning. Grill or sear the steak with avocado oil for a few minutes on each side until cooked to your desired level of doneness. Let it rest for a few minutes before slicing.
02 -
In two small saucepans, warm the black beans and corn kernels over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
03 -
In a small bowl, add the sour cream or Greek yogurt along with the lime juice, zest, and salt. Mix until combined.
04 -
Start with a base of lettuce at the bottom of each bowl. Around the bowl, begin to build with rice, corn, black beans, shredded cheese, and red onion. Top with guacamole, lime crema, and fresh cilantro.