MEXICAN BURRITO BOWL
MEXICAN BURRITO BOWL
Category
All Recipes
Around the World
Classic steak burrito bowls typically come with all of your favourite burrito fillings served in a bowl instead of wrapped in a tortilla.
You can customize your burrito bowl to what you have available for the easiest meal possible.
What you’ll love: It’s the perfect healthy dinner or lunch and comes together in about 30 minutes.
You can customize your burrito bowl to what you have available for the easiest meal possible.
What you’ll love: It’s the perfect healthy dinner or lunch and comes together in about 30 minutes.
Persons
3
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- What you will need:
- 3 x 300 g CHALMAR BEEF RIB EYE Steak
- For the Marinade:
- 60 ml Freshly squeezed lime juice or lemon juice
- 60 ml Avocado oil, or other oil
- 1 Garlic clove, crushed
- 1 x Medium chilli, finely chopped
- 5 ml Cumin
- 30 ml Coriander, finely chopped
- For the Burrito Bowl:
- 400g Cauliflower rice
- 15 ml Avocado oil or butter
- Salt and pepper to taste
- 4 Corn cobs
- 1 Bag of mixed salad leaves
- 1 x 400 g Can black beans, washed and drained
- ½ Red onion, chopped
- 2 Avocados, halved, stoned, peeled and sliced
- For the dressing
- 60 ml Olive oil
- 45 ml Freshly squeezed lime juice
- 15 ml Coriander, finely chopped
- 1 Clove garlic, crushed
- 30 ml Honey
- 2,5 ml Red chili flakes(optional)
- 10 ml Tequila
- Salt and pepper to taste
Instructions
- Method:
- How to make the Mexican Burrito Bowl:
- Combine all the marinade ingredients. Marinate the CHALMAR BEEF Rib eye steak for 30 minutes.
- Heat a pan with 15 ml oil or butter. Fry cauliflower rice for 3 – 5 minutes over medium heat or until cauliflower is translucent. Season to taste.
- Cook the corn in boiling, salted water for about 7 minutes or until tender. Drain and season with salt and pepper. Cut the corn kernels off the cobs and keep in a bowl.
- Remove the steak from the marinade. Heat a non-stick griddle pan until hot and sear the Rib eye steak for 2 ½ minutes on each side or to your preferred doneness. Set aside and let it rest for 4-5 minutes. Thinly slice the steak.
- For the dressing, place all the ingredients in a jar and shake until well combined.
- To assemble the bowls: Divide salad leaves and cauliflower rice into 4 serving bowls. Top with corn, black beans, onions, avocado and steak.
- Serve: Drizzle with the dressing just before serving. Add some extra lime wedges.
Notes
Chalmar Farm Kitchen advice:
Make one big platter, instead of four separate bowls.
A good burrito bowl can really contain anything you like. Don’t let the long ingredients list daunt you! Just imagine all of the flavours in one bowl.
- Cauliflower rice – substitute with quinoa, brown rice or any other rice of your choice. Add some fresh coriander and lime juice to your rice.
- Black beans — substitute with red beans or chickpeas.
- Corn — fresh, canned or frozen.
- Red onion —substitute with spring onions.
- Add red and yellow pepper strips.
- Add cheese or sour cream.
- Add some chopped tomatoes.
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