Soy-Free Chipotle Steak Bowl
Elevate your dinner game with this flavor-packed Soy-Free Chipotle Steak Bowl, a hearty yet healthy main dish perfect for satisfying cravings without compromise. This recipe combines juicy marinated steak, infused with smoky chipotle and zesty lime, with a wholesome base of brown rice or quinoa to create the ideal foundation for vibrant toppings. Sweet corn, creamy avocado, juicy tomatoes, and black beans come together for a colorful, nutrient-rich powerhouse, while a dollop of tangy lime-infused sour cream ensures every bite is decadently delicious. With no soy in sight, this bold bowl caters to dietary needs while delivering restaurant-quality taste in just about an hour. Whether you're feeding a family or impressing dinner guests, this customizable steak bowl invites you to indulge guilt-free.
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Recipe Information
Ingredients
- 1 lb Steak (sirloin or flank)
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Chipotle peppers in adobo sauce
- 2 tbsp Lime juice
- 2 cups Brown rice or quinoa
- 4 cups Water or chicken broth
- 1 cup Canned black beans
- 1 cup Corn kernels
- 1 cup Chopped tomatoes
- 1 medium Avocado
- 0.25 cup Cilantro leaves
- 0.5 cup Sour cream
- 0.5 cup Grated cheese (optional)
Instructions
Begin by marinating the steak: In a small bowl, combine 2 tablespoons of olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and chipotle peppers in adobo sauce. Rub the mixture onto the steak and let it marinate for at least 15 minutes at room temperature.
While the steak marinates, prepare the rice or quinoa. In a medium-sized pot, combine 2 cups of brown rice or quinoa with 4 cups of water or chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook until tender, about 20 minutes for quinoa and 40 minutes for brown rice.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated steak to the skillet. Cook for about 4-5 minutes per side, depending on thickness, until desired doneness is reached.
Remove the steak from the skillet and let it rest for 5 minutes. Slice thinly against the grain for tender pieces.
In a serving bowl, assemble the chipotle steak bowl. Start with a base of the cooked brown rice or quinoa. Then layer with black beans, corn kernels, and chopped tomatoes.
Add the sliced steak on top. Slice the avocado and add it to the bowl. Drizzle with lime juice and garnish with cilantro leaves.
In a small bowl, mix sour cream with a little lime juice for a quick chipotle dressing. Drizzle this over your assembled bowl for added creaminess and tang.
Optional: Sprinkle grated cheese over the bowls before serving.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 29.4 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 912 mg | 70% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4799 mg | 102% | |
*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.
