Description
The 20-Minute Carne Asada Bowls are a quick and flavorful meal, combining juicy seared steak, zesty lime-cilantro rice, fresh vegetables, and creamy avocado. This vibrant dish is perfect for busy weeknights or meal prep, offering a balanced and customizable meal that’s packed with protein, fiber, and bold Mexican-inspired flavors.
Ingredients
Units
Scale
Rice:
- 2 cups pre-cooked brown or white basmati rice (or prepare your own)
- 2 tsp lime juice
- 1/4 cup chopped cilantro
- Salt to taste
Steak:
- 1 lb skirt, flank, or bavette steak (or another quick-cooking cut)
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp cumin
- Olive oil
Vegetables:
- 1 cup sweet corn (canned or fresh)
- 1 cup black beans (canned, drained, and rinsed)
- 1 head romaine lettuce, shredded
- 12 cherry tomatoes, quartered
- 1 avocado, diced
- 1/3 cup cotija or feta cheese, crumbled
Optional Toppings:
- 4 tbsp sour cream
- 4 tbsp salsa
- Tortilla chips
Instructions
- Prepare the Rice:
- Heat pre-cooked rice in a skillet over medium heat.
- Stir in lime juice, cilantro, and salt to taste.
- Transfer to a bowl and keep warm in the oven.
- Season and Cook the Steak:
- Rub steak with olive oil, then season with salt, pepper, smoked paprika, and cumin.
- Heat a skillet over high heat and sear the steak for ~3 minutes per side until charred.
- Let the steak rest before slicing thinly against the grain.
- Warm the Vegetables:
- In the same skillet, warm sweet corn and black beans over medium heat until heated through.
- Season with salt and pepper.
- Prepare Lettuce and Tomatoes:
- Shred the romaine lettuce and quarter the cherry tomatoes.
- Assemble the Bowls:
- Divide the warm rice among four serving bowls.
- Add shredded lettuce, sliced steak, warmed corn and beans, quartered cherry tomatoes, diced avocado, and crumbled cotija or feta cheese.
- Top with sour cream, salsa, and tortilla chips if desired.
- Category: Lunch