Spicy Southwest Steak Bowl

Name: Spicy Southwest Steak Bowl
Yield: 7 servings
Cuisine: American
Ingredients: 2 lbs small cubbed steak of choice (I used an eye of round); 2-3 tbsp avocado oil; 2 tbsp southwest-style seasoning (see my recipes for this mix); 1 cup yellow corn (strained and rinsed); 1 cup black beans (strained and rinsed); 1/2 red onion, finely diced; 1 jalapeño, finely diced; 1/2 cup finely diced tomatoes; 1/2 cup fresh chopped cilantro; 2 cloves fresh minced garlic; Juice of 1 lime/lemon; 1 tsp salt; 2/3 cup light sour cream; 1.5 cups plain Greek yogurt; 3 tbsp Frank's buffalo sauce; 2 tbsp honey; 2 tsp garlic powder; 1.5 cups white basmati rice; 3 cups water; 1 tbsp chicken bouillon; 1 tbsp butter; 1 Avacado thinly sliced; Chopped cilantro

Helen Klassen @cook_helenk

This dish combines fresh, bold flavors with the perfect balance of spicy and crunchy elements, paired with the a creamy sauce.
35g of protein per bowl!

Helen Klassen @cook_helenk

This dish combines fresh, bold flavors with the perfect balance of spicy and crunchy elements, paired with the a creamy sauce.
35g of protein per bowl!

Saved

Ingredients

7 servings

Steak Bites:
2 lbssmall cubbed steak of choice (I used an eye of round)
2-3 tbspavocado oil
2 tbspsouthwest-style seasoning (see my recipes for this mix)
Salsa:
1 cupyellow corn (strained and rinsed)
1 cupblack beans (strained and rinsed)
1/2red onion, finely diced
1jalapeño, finely diced
1/2 cupfinely diced tomatoes
1/2 cupfresh chopped cilantro
2 clovesfresh minced garlic
Juice of 1 lime/lemon
1 tspsalt
Sweet Creamy Chipotle Sauce:
2/3 cuplight sour cream
1.5 cupsplain Greek yogurt
3 tbspFrank's buffalo sauce
2 tbsphoney
2 tspgarlic powder
Rice
1.5 cupswhite basmati rice
3 cupswater
1 tbspchicken bouillon
1 tbspbutter
Garnish:
1Avacado thinly sliced
Chopped cilantro

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Steps

1

Note:
I like making the sauce and salsa in the morning to let them marinate. This gives the flavors more time to blend, making the final dish even more delicious when it's time to serve.
2

Salsa:
In a bowl, mix corn, black beans, diced red onion, jalapeño, tomatoes, cilantro, minced garlic, lime or lemon juice, and salt. Stir well and set aside.
3

Sweet Creamy Chipotle Sauce:
In a separate bowl, mix sour cream, plain Greek yogurt, buffalo sauce, and honey and garlic powder until smooth and creamy.
For a 2-tablespoon serving of the Sweet Creamy Chipotle Sauce:
Calories: 43 kcal
Protein: 3 grams
4

Meat:
Heat some avocado oil in a pan over medium-high heat.
Season the steak with southwest style seasoning.
Cook the steak in the hot oil, until it reaches your desired doneness.
5

Rice:
Cook basmati rice in water with chicken bouillon and butter until fully cooked and fluffy.
6

To Plate:
Add a scoop of the cooked rice to the bowl as the base.
Layer the sliced steak on top of the rice.
Spoon some of the marinated corn and black bean salsa over the steak.
Drizzle the sweet creamy chipotle sauce on top.
Garnish with optional avocado slices, chopped cilantro, and a lime wedge for extra flavor.
7

For each serving of this meal (which serves 7), the nutritional breakdown is approximately:
Calories: 466 kcal
Protein: 35.6 grams
Fat: 19.6 grams
Carbohydrates: 40.7 grams