MOVE OVER, CHIPOTLE! These steak burrito bowls will have you excited to skip your usual Chipotle run and dive into these at home instead.
Burrito bowls are in my regular dinner rotation weekly. They’re so easy and a sneaky way to get in a lot of vegetables relatively easily. You can load the bowls down with whatever you’re feeling that day – peppers, onions, mushrooms, tomatoes, jalapenos, cauliflower, etc.
With lots of spices and steak (opt for grass-fed if you can), this bowl doesn’t lack flavor. You’re going to cook the steak, peppers, and onions in the oven while the cauliflower rice steams in the microwave. It comes together pretty easily, if I’m being honest.
You can customize it as you like! Top with salsa, shredded lettuce, fresh cilantro, guacamole, or whatever else floats your boat.
Steak Burrito Bowls
- 1 tablespoon olive oil
- 1/2 pound sirloin steak cut into strips
- 1 bell pepper sliced
- 1 onion sliced
- 1 jalapeno sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 cups riced cauliflower
- 1/2 cup finely chopped cilantro
- Juice of 1 lime
- To serve: guacamole salsa, shredded lettuce, hot sauce
Preheat oven to 450 degrees Toss the oil with the steak, peppers, onions, and seasonings. Lay on a sheet pan and bake for 10-12 minutes, until steak is done and veggies are lightly caramelized. Remove from oven.
Combine the rice, cilantro, and lime juice in a bowl and steam in the microwave until cauliflower is tender. Season with salt and pepper.
Serve the rice, steak and veggies in a bowl topped with guacamole, salsa, and lettuce.
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