Chalmar Farm kitchen | MEXICAN BURRITO BOWL

MEXICAN BURRITO BOWL

Serves 3-4 | 30 Mins | Easy
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.

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

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.

To serve: Drizzle with the dressing just before serving. Add some extra lime wedges.

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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