Whole30 Chipotle Steak Bowl
Satisfy your cravings with this bold and nutritious Whole30 Chipotle Steak Bowl—a vibrant, flavor-packed dish perfect for clean eating enthusiasts. Featuring tender, marinated flank steak infused with smoky chipotle peppers and zesty lime juice, this recipe delivers a restaurant-quality meal in just 40 minutes. Resting on a bed of fluffy cauliflower rice, colorful sautéed veggies, crisp romaine lettuce, and creamy avocado, it's a feast for both the eyes and palate. Topped with fresh cilantro and spicy jalapeño slices, every bite bursts with rich, Tex-Mex-inspired flavor while staying 100% Whole30-compliant. Ideal for meal prep or a quick dinner, this guilt-free steak bowl proves that healthy eating can be exciting, satisfying, and downright delicious.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups cauliflower rice
- 1 large red bell pepper, sliced
- 1 large red onion, sliced
- 1 large avocado, sliced
- 0.25 cup cilantro, chopped
- 1 medium jalapeño, sliced
- 2 cups romaine lettuce, chopped
Instructions
In a small bowl, whisk together the chipotle peppers, lime juice, olive oil, salt, black pepper, and garlic powder to create the marinade.
Place the flank steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the marinade into the meat. Refrigerate for at least one hour, or overnight for best results.
Heat a large skillet or grill pan over medium-high heat. Once hot, remove the steak from the marinade and place it in the pan. Cook for about 5 minutes on each side, or until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest for about 5 minutes before slicing thinly against the grain.
Meanwhile, in another large pan, add a teaspoon of olive oil and sauté the red bell pepper and red onion slices until they are tender, about 5 minutes.
In a separate pan, heat another teaspoon of olive oil and add the cauliflower rice. Cook for about 5 minutes until it is warmed through and slightly golden.
To assemble the bowls, divide the romaine lettuce among four bowls. Top each with cauliflower rice, steak slices, sautéed peppers and onions, avocado slices, and jalapeño slices.
Garnish with chopped cilantro and serve immediately.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 28.4 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 322 mg | 25% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4543 mg | 97% | |
*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.
