Description
Flavorful steak burrito bowls packed with seasoned beef, rice, beans, and fresh toppings. These meal prep-friendly bowls are satisfying, customizable, and perfect for busy days.
Ingredients
- 1 lb flank steak or sirloin steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked brown rice or white rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- juice of 1 lime
- plain Greek yogurt or sour cream (optional)
- shredded cheese (optional)
- salsa (optional)
Instructions
- Mix chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper in a small bowl.
- Rub the spice mixture evenly over the steak.
- Heat olive oil in a skillet over medium-high heat and cook steak for 4–6 minutes per side.
- Remove steak and let rest for 5–10 minutes, then slice thinly against the grain.
- Prepare rice if not already cooked.
- Divide rice evenly into meal prep containers.
- Add black beans, corn, cherry tomatoes, and red onion.
- Top with sliced steak and sprinkle with cilantro.
- Add avocado and squeeze lime juice before serving.
Notes
- Swap steak with chicken or shrimp if desired.
- Use cauliflower rice for a lower-carb option.
- Add sautéed vegetables for extra nutrition.
- Store without avocado and add fresh before serving.
- Reheat in the microwave for 1–2 minutes.
- Keep toppings separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
