Paleo Steak Burrito Bowl
Satisfy your craving for bold, Tex-Mex flavors while staying true to your healthy lifestyle with this Paleo Steak Burrito Bowl. Featuring perfectly seasoned and seared flank steak, tender cauliflower rice infused with fresh lime and cilantro, and a vibrant mix of nutrient-rich veggies like avocado, tomato, and red bell pepper, this recipe is a low-carb, dairy-free delight. Topped with a zesty homemade salsa or pico de gallo and the optional creamy touch of coconut cream, this bowl packs all the flavor of a classic burrito without any grains or guilt. Ready in just 35 minutes and customizable to your spice preference with jalapeño, it’s a wholesome, satisfying meal that’s perfect for busy weeknights or meal prep. Whether you’re following a paleo diet or simply trying to eat clean, this bowl is a must-try!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Cauliflower rice
- 0.25 cup Cilantro
- 2 tbsp Lime juice
- 1 Avocado
- 1 Tomato
- 0.25 Red onion
- 1 Red bell pepper
- 1 Jalapeño (optional)
- 0.5 cup Fresh salsa or pico de gallo
- 2 tbsp Coconut cream (optional for garnish)
Instructions
1. In a small bowl, mix garlic powder, chili powder, cumin, salt, and black pepper. Rub this spice blend evenly over the flank steak.
2. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Sear the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness (125°F for medium rare, 135°F for medium). Remove from heat and let it rest for 10 minutes before slicing thinly against the grain.
3. While the steak rests, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring frequently, until tender and lightly golden.
4. Stir chopped cilantro and lime juice into the cauliflower rice, then remove the skillet from heat and set the rice aside.
5. Dice the avocado, tomato, red onion, and red bell pepper. For an extra kick, finely chop the jalapeño if using.
6. Assemble the bowls: Start with a base of cauliflower rice, then layer on the sliced steak, diced vegetables, and fresh salsa or pico de gallo.
7. Garnish with a dollop of coconut cream if desired, and serve immediately. Enjoy your Paleo Steak Burrito Bowl!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 34.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3983 mg | 85% | |
*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.
