Easy Burrito Bowls
Our Easy Burrito Bowls recipe is an easy weeknight dinner that is so perfect to meal-prep and great for work lunches! Make with steak, chicken, pork or leave vegetarian!
Ingredients
Grilled Steak*:
- 2-3 pounds round steak
- kosher salt and ground black pepper
Burrito Bowls:
- 4 cups cooked rice of choice sub cauliflower rice for Whole30/Paleo
- 2 cups romaine lettuce chopped
- guacamole store-bought or homemade
- sour cream regular or dairy-free
- red onion diced
- fresh cilantro roughly chopped
- salsa
- black beans
- corn kernels
- cherry tomatoes
- lime wedges
- shredded cheese
Instructions
- Cook Steak: Allow 2-3 pounds round steak to come to room temperature and sprinkle with kosher salt and ground black pepper. Clean grill and turn grill temperature up to High Heat (450-550℉). Place steaks on hot grill grates over direct heat and close grill. Let sear for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Take internal temperature of the steaks by sticking a meat thermometer into the side of the steak. If steak hasn’t reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they reach your desired temperature. Carefully remove and allow to rest for 5 minutes. Cut into bite-sized cubes.
- Build Bowls: Divide rice, steak (or other protein), romaine lettuce, guacamole, sour cream, red onion, and fresh cilantro between 4 bowls. Add any other toppings you desire.
- Serve: Enjoy immediately or store in separate containers as meal prep for later in the week!
Notes
- *Steak: we love the flavors of a traditional grilled steak, but feel free to make a cast iron flank steak on the stove top or an easy smoked steak.
- Internal Temperature: Rare: 120-130; Medium – Rare: 130-140; Medium: 140-145; Medium-Well: 145-155; Well: 160 degrees F.
- Protein Options: feel free to use the best grilled chicken thighs, char grilled chicken breasts, slow cooker pulled pork, or perfectly cooked tofu.
- Whole30/Paleo: use homemade cauliflower rice or cilantro lime cauliflower rice as the base (option to buy store-bought, if you want) and use dairy-free sour cream!
- Meal Prep: a great option to make ahead of time! Store the steak and rice each in a separate airtight container to make it easier to reheat. Assemble bowls when ready to serve.
Nutrition
Calories: 527kcal | Carbohydrates: 45g | Protein: 56g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 133mg | Potassium: 912mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2047IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 5mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
