Low Sodium Steak Burrito Bowl
Satisfy your burrito craving without the extra sodium with this flavorful Low Sodium Steak Burrito Bowl! Packed with lean strip steak marinated in zesty lime juice, aromatic spices like smoked paprika and cumin, and a touch of olive oil for depth, this bowl is both heart-healthy and delicious. Layered over fluffy brown rice, unsalted black beans, fresh cherry tomatoes, creamy avocado, and juicy corn kernels, each bowl bursts with a variety of textures and vibrant flavors. A sprinkle of chopped cilantro adds a fresh, herbaceous note, while optional Greek yogurt provides a tangy, low-sodium alternative to sour cream. Perfect for a quick and nutritious dinner, this colorful burrito bowl is ready in just 35 minutes and is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces Lean strip steak
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder (no salt added)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 2 cups Cooked brown rice
- 1 cup Black beans (unsalted, drained, and rinsed)
- 1 cup Cherry tomatoes, halved
- 1 cup Fresh corn kernels
- 1 Avocado, diced
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Plain Greek yogurt (optional, as a sour cream substitute)
- 0.25 teaspoon Fresh ground black pepper
Instructions
In a small bowl, mix lime juice, olive oil, garlic powder, ground cumin, smoked paprika, and black pepper to create a marinade.
Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Let it marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
While the steak marinates, prepare the other components of the bowl. Cook the brown rice according to package instructions if not already prepared.
Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing it into thin strips.
Assemble the burrito bowl by dividing the cooked brown rice among four bowls.
Top each bowl with black beans, cherry tomatoes, corn, diced avocado, and sliced steak.
Sprinkle cilantro on top and add a dollop of plain Greek yogurt for creaminess if desired.
Serve immediately and enjoy your low-sodium steak burrito bowl!
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 21.5 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 291 mg | 22% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3821 mg | 81% | |
*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.
