Low Sodium Chipotle Steak Bowl
Savor bold flavors with this Low Sodium Chipotle Steak Bowl, a wholesome and hearty meal that's perfect for a balanced dinner. Featuring tender marinated flank steak grilled to perfection, this dish boasts smoky chipotle peppers, zesty lime juice, and aromatic spices for a guilt-free punch of heat. Served over fluffy brown rice simmered in low-sodium chicken broth, each bowl is topped with a vibrant mix of black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and fresh cilantro. Designed to be lower in sodium without sacrificing flavor, this recipe is a smart choice for health-conscious food lovers. Ready in under an hour, this protein-packed bowl is a colorful, satisfying option for meal prep and weeknight meals alike.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 peppers Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 cup Brown rice
- 2 cups Low sodium chicken broth
- 1 can Black beans, rinsed and drained
- 1 cup Corn kernels, fresh or thawed
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 0.25 cup Fresh cilantro, chopped
Instructions
In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, garlic, cumin, onion powder, and black pepper. Blend until smooth to create a marinade.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor infusion.
While the steak marinates, rinse the brown rice under cold water. In a medium saucepan, combine the rice and low sodium chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the liquid is absorbed.
Preheat a grill or stovetop grill pan over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off, and grill for about 5-7 minutes on each side, or until desired doneness is reached.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly across the grain for tender pieces.
In a medium saucepan over medium heat, combine the black beans and corn kernels. Cook for 5 minutes until heated through.
To assemble each bowl, start with a bed of cooked brown rice. Top with slices of grilled steak, black beans, and corn mixture.
Add cherry tomatoes, diced avocado, and a generous sprinkle of fresh cilantro. Serve immediately, with lime wedges on the side if desired.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 21.5 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3943 mg | 84% | |
*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.
