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Steak Burrito Bowls

Servings 4 Servings

Ingredients
  

  • Bowls:
  • pounds flank or skirt steak
  • 1/3 cup extra-virgin olive oil
  • 1 fresh lime, juiced
  • 2 teaspoons of chili powder
  • 1 teaspoon of kosher salt
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of ground cumin
  • ½ teaspoon of onion powder
  • 2 bell peppers, thinly sliced
  • 3 cups cooked cauliflower rice
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1 cup corn kernels
  • ½ cup avocado crema
  • ½ cup pickled onions or sliced red onion
  • lime wedges, for serving
  • Cilantro-Lime Cauliflower Rice:
  • 2 tablespoons olive oil
  • ½ large sweet onion, finely chopped
  • 1 large garlic clove, minced
  • 1 green jalapeño, de-seeded and finely chopped
  • 1 (16 ounce) bag cauliflower rice, or 1 large head, grated
  • ½ teaspoon salt
  • ½ fresh lime, zested and juiced
  • ½ cup fresh cilantro, chopped
  • Avocado Crema:
  • 2 ripe avocados, smashed
  • 2 cloves fresh garlic, peeled and finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup sour-cream
  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped jalapeno
  • ¼ teaspoon kosher salt, or more to taste
  • ¼ teaspoon ground black pepper
  • pinch crushed red pepper

Instructions
 

  • Bowls:
  • Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray. Set aside.
  • Place steak and pepper strips on the prepared sheet pan. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, pepper, garlic powder, cumin, and onion powder. Pour all of the marinade over steak and peppers, toss well to combine, and marinate for at least 30 minutes or up to 2 hours.
  • Transfer pan to oven and roast for 12-15 minutes, or until the meat has reached your desired doneness. Transfer the steak to a cutting board. Cover and let it rest for 10 minutes. Thinly slice against the grain.
  • To assemble bowls, divide the cauli rice between the 4 bowls; top with steak, pepper strips, beans, corn, avocado crema, onions, and fresh lime. Serve immediately. Enjoy!
  • Cilantro-Lime Cauliflower Rice:
  • Heat up olive oil in a large skillet on medium-high heat. Add onions and sauté for 4-5 minutes until soft and translucent. Add the garlic, jalapeño and cook for 30 seconds (making sure garlic does not burn). Add the cauliflower rice to the pan and combine with the onions, garlic, and jalapeno, and sauté for 5-7 minutes. Season with salt and pepper to taste, lime zest and juice, and cilantro. Toss everything together.
  • Avocado Crema:
  • Place all the ingredients in a small bowl or in a blender (for smoother consistency). Combine until smooth and creamy.