High Protein Steak Burrito Bowl
Fuel your day with this High Protein Steak Burrito Bowl, a hearty and nutritious meal-in-a-bowl that's perfect for lunch or dinner! Packed with tender slices of perfectly marinated and grilled flank steak, protein-rich quinoa, black beans, and a medley of vibrant vegetables like cherry tomatoes, corn, and creamy avocado, this protein powerhouse delivers bold flavors and balanced nutrition. The steak is seasoned with a zesty blend of garlic, chili powder, cumin, and smoked paprika, while a squeeze of fresh lime juice and a sprinkle of cilantro add a refreshing finish. Ready in just 40 minutes, this easy-to-make burrito bowl is an ideal choice for meal prep or a quick family dinner. Customize it with Greek yogurt, hot sauce, or your favorite salsa for an extra burst of flavor!
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Recipe Information
Ingredients
- 1 pound Steak (flank or skirt steak)
- 2 cups Cooked quinoa
- 1 cup Black beans (cooked, drained, and rinsed)
- 1 cup Cherry tomatoes (halved)
- 1 cup Frozen or fresh corn (cooked)
- 1 large Avocado (sliced or diced)
- 0.5 medium Red onion (thinly sliced or diced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Greek yogurt (optional, for topping)
- 0.25 cup Hot sauce or salsa (optional, for topping)
Instructions
Prepare the steak marinade by mixing together olive oil, lime juice, garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper in a small bowl.
Rub the marinade onto both sides of the steak, cover it, and let it rest at room temperature for 15 minutes. If marinating longer, place it in the refrigerator for up to 4 hours.
Heat a grill pan or outdoor grill over medium-high heat. Cook the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness (135°F for medium-rare). Remove from heat and allow it to rest for 5-10 minutes before slicing thinly against the grain.
While the steak rests, warm up the black beans and cooked corn in separate small pans or in the microwave, as needed.
Assemble the burrito bowls by dividing the cooked quinoa evenly among 4 serving bowls.
Top each bowl with slices of grilled steak, black beans, cherry tomatoes, corn, avocado, and red onion.
Garnish with chopped cilantro, and if desired, add dollops of Greek yogurt and drizzle hot sauce or salsa on top.
Serve immediately, enjoy, and feel the protein power!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 26.8 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5484 mg | 117% | |
*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.
