Steak Bowls
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Well Plated · by Erin Clarke★ 5.0 (6)

Steak Bowls

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 75%
CARBS 62G39% OF CAL
12G FIBER0G ADDED5G INTRINSIC46G OTHER5G TOTAL SUGAR
FAT 28G39% OF CAL
10G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned steak served over cilantro lime rice with black beans, corn salsa, avocado, and fresh arugula. A vibrant, satisfying bowl with Mexican flavors.

mainamericanbowlbeefgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 (8-ounce) sirloin steaks
  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 1 medium lime
  • ½ teaspoon ground chipotle chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil (for cooking the steaks)
  • ¾ cup long grain rice (I used Jasmine)
  • 1 ¼ cups water or broth
  • Pinch kosher salt (omit if using broth)
  • 1 lime (zest and juice)
  • ⅓ cup chopped fresh cilantro
  • 1 (15-ounce) can reduced sodium black beans (rinsed and drained)
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 pint cherry or grape tomatoes (quartered (about 2 cups))
  • 1 medium ripe avocado (diced)
  • ¼ cup diced red onion
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon kosher salt
  • 2 cups arugula
PREP
15M
SODIUM
696MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.