Description
This Steak Avocado Rice Bowl is a delicious and satisfying meal that’s easy to prepare. Tender slices of seasoned steak are served over a bed of rice, topped with creamy avocado, fresh vegetables, and a squeeze of lime juice.
Ingredients
Scale
Steak:
- 1 lb flank or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Other Ingredients:
- 2 cups cooked white or brown rice
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels (fresh or thawed from frozen)
- ¼ cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings: sour cream, hot sauce, shredded cheese
Instructions
- Season the steak: Season the sliced steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Cook the steak: Heat a large skillet over medium-high heat and cook the steak for 3–4 minutes per side until browned and cooked through. Remove from heat and let rest.
- Prepare the bowl: Meanwhile, prepare the rice and chop the vegetables. Divide the rice between bowls. Top with cooked steak slices, avocado, cherry tomatoes, corn, red onion, and cilantro.
- Finish and serve: Squeeze fresh lime juice over each bowl. Add optional toppings if desired. Serve immediately.
Notes
- You can substitute the steak with grilled chicken or tofu for a different protein option.
- For extra flavor, marinate the steak for 30 minutes before cooking.
- Add black beans or sautéed peppers for more texture and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 75 mg
