Whole30 Steak Burrito Bowl
Transform your dinner routine with this vibrant and healthy Whole30 Steak Burrito Bowl, a perfect low-carb, grain-free twist on a classic favorite. This recipe features tender, marinated flank or skirt steak infused with the bold flavors of lime juice, coconut aminos, and smoky spices, expertly grilled to perfection. Nestled on a bed of seasoned cauliflower rice, the bowl is topped with fresh, colorful ingredients like crisp romaine lettuce, juicy cherry tomatoes, thinly sliced red onion, and fragrant cilantro. A creamy, tangy avocado dressing ties it all together for a nutrient-packed, Whole30-approved meal that's as satisfying as it is wholesome. Ready in just 40 minutes, this customizable dish is a fantastic option for clean eating, meal prep, or impressing guests with a healthy twist on comfort food.
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Recipe Information
Ingredients
- 1 lb Steak (flank or skirt)
- 3 tbsp Olive oil
- 3 tbsp Lime juice
- 2 tbsp Coconut aminos
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Cauliflower rice
- 1 tbsp Avocado oil
- 1 cup Cherry tomatoes, halved
- 2 cups Romaine lettuce, chopped
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 1 large Avocado
- 1 clove Garlic clove, minced
- 3 tbsp Water
- 2 tbsp Lime juice (for dressing)
- 0.25 tsp Salt (for dressing)
Instructions
In a medium bowl, whisk together olive oil, lime juice, coconut aminos, garlic powder, chili powder, ground cumin, salt, and black pepper to create the steak marinade.
Place the steak in the marinade and refrigerate for at least 20 minutes, or up to 8 hours for more flavor.
While the steak is marinating, prepare the cauliflower rice. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring frequently, until tender. Set aside.
To make the avocado dressing, scoop the flesh of the avocado into a blender or food processor. Add minced garlic, water, lime juice, and salt. Blend until smooth and creamy. Adjust the consistency with additional water, if needed.
Heat a grill or skillet over high heat. Remove the steak from the marinade and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Let the steak rest for 5 minutes, then slice it thinly against the grain.
Assemble the burrito bowls by dividing the cauliflower rice among four bowls. Top with steak slices, cherry tomatoes, romaine lettuce, red onion, and chopped cilantro.
Drizzle the avocado dressing over each bowl and serve immediately. Enjoy your Whole30 Steak Burrito Bowl!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1441 mg | 31% | |
*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.
