Description
This Steak Avocado Rice Bowl is a delicious and nutritious meal featuring tender slices of marinated flank steak served over a bed of brown or white rice, topped with creamy avocado, cherry tomatoes, corn, red onion, fresh cilantro, and optional queso fresco. Perfect for a quick weeknight dinner or meal prep, this Mexican-inspired bowl combines vibrant flavors with wholesome ingredients for a satisfying and healthy dish.
Ingredients
Scale
Steak Marinade
- 1 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Rice Bowl
- 1 tablespoon olive oil
- 2 cups cooked brown or white rice
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh or thawed from frozen)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or feta (optional)
- Lime wedges for serving
Instructions
- Marinate the Steak: In a medium bowl, combine the thinly sliced steak with 1 tablespoon olive oil, lime juice, minced garlic, chili powder, cumin, salt, and black pepper. Mix well to coat all pieces evenly. Let the steak marinate for at least 15 minutes to absorb the flavors.
- Cook the Steak: Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated steak to the pan in a single layer. Cook for 3-5 minutes, stirring occasionally, until the steak is browned and cooked to your preferred level of doneness. Remove from heat and allow to rest for a few minutes to retain the juices.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the cooked steak slices, followed by avocado slices, halved cherry tomatoes, corn kernels, diced red onion, and chopped fresh cilantro. If desired, sprinkle crumbled queso fresco or feta cheese on top.
- Serve: Serve the steak avocado rice bowls with lime wedges on the side for an extra burst of fresh citrus flavor. Enjoy immediately while the steak is warm.
Notes
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Leftovers store well and make great meal prep lunches for the week.
- Adjust chili powder and cumin quantities based on your spice preference.
- Use fresh lime juice for the best flavor in the marinade.
- Queso fresco can be omitted or replaced with feta for a slightly different taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
