Description

A protein-packed burrito bowl with juicy seared steak, fluffy quinoa, fresh salsas, and sautéed veggies for a healthy, customizable dinner.

Ingredients

Scale

2 tbsp olive oil (divided)
16 oz sirloin steak
1 red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
1 avocado
1 cup water
1/2 cup quinoa
1 tsp butter
1 pinch salt
1 cup corn
1 can black beans (rinsed and drained)
1 tbsp lime juice
2 tbsp cilantro (chopped)
1/2 tsp salt
2 tomatoes (diced)
1 small onion (finely diced)
1 tbsp lime juice
2 tbsp cilantro (finely chopped)
1/2 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Make your quinoa in a rice cooker or in a pot on the stove.
Meanwhile, mix ingredients for corn salsa and pico de gallo together.
On med-high heat, add 1 tbsp olive oil to a large frying pan. When pan is smoking, add the steak and cook on high for approximately 2-3 minutes each side, depending on the thickness of your steak. When the steak is somewhat firm and not super squishy, take it off. Let it rest for AT LEAST 5 minutes before slicing it across the grain.
After the steak is finished, keep the frying pan on the heat, add remaining tbsp of olive oil and add the veggies, sautéing for about 5 minutes and stirring every once in a while.
Now put your bowl together! Add sliced steak, stir-fried veggies, salsas and sliced avocado in a circle around the quinoa in the middle of the bowl.
Add your favorite hot sauce, plain yogurt, cilantro and salsa as garnishes and enjoy!

Notes

Let the steak rest fully before slicing to keep it juicy.
For meal prep, store components separately and assemble fresh.
Customize with different grains, proteins, or extra veggies.

Nutrition

Serving Size: 1 bowl
Calories: 549 kcal
Sugar: 8 g
Sodium: 1289 mg
Fat: 23 g
Carbohydrates: 51 g
Fiber: 14 g
Protein: 37 g