Dairy-Free Chipotle Steak Bowl
Packed with bold Southwestern flavors and completely dairy-free, this Chipotle Steak Bowl is a protein-rich, vibrant meal that comes together in just 40 minutes. Featuring tender, smoky flank steak marinated in a zesty blend of chipotle peppers, lime juice, and spices, this recipe is a masterclass in balanced flavors. Served over a fluffy bed of white rice and layered with hearty black beans, sweet cherry tomatoes, creamy avocado, and fragrant cilantro, every bite is a celebration of textures and tastes. Quick to prepare and deeply satisfying, this steak bowl makes an ideal weeknight dinner or meal-prep option. Perfect for those seeking a spicy, dairy-free twist on comfort food, your whole family will love building their own bowls brimming with fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 cloves Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups White rice
- 4 cups Water
- 1 can (15 oz) Black beans
- 1 cup Cherry tomatoes
- 0.5 cup Cilantro
- 1 whole Avocado
- 0.5 whole Red onion
Instructions
Begin by preparing the marinade for the steak. In a blender or food processor, combine chipotle peppers, olive oil, lime juice, garlic cloves, cumin, paprika, salt, and black pepper. Blend until smooth.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Ensure the steak is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
While the steak is marinating, cook the rice. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Set aside and keep warm.
Drain and rinse the black beans. Slice the cherry tomatoes in half, chop the cilantro, dice the avocado, and thinly slice the red onion. Set these aside for assembling the bowls.
Once the steak has marinated, heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and let any excess drip off. Cook the steak for about 4-5 minutes on each side or until it reaches your desired doneness.
Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing it against the grain into thin strips.
To assemble the steak bowls, start with a base of cooked rice in each bowl. Top with slices of steak, black beans, cherry tomatoes, cilantro, avocado, and red onion.
Serve the bowls immediately with a wedge of lime on the side, and enjoy!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5670 mg | 246% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 14.6 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
