To-Go Steak Burrito Bowls

To-Go Steak Burrito Bowls



  • 1 lb shredded steak
  • 1-2 tbsp avocado oil
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt and pepper to taste


  • 1 cup jasmine rice or quinoa cooked
  • 1 15 oz can black beans drained and rinsed
  • 1/3 cup shredded cheese
  • 1 red onion diced
  • 1 cup corn kernels fresh, canned, or frozen
  • 1/4 cup guacamole
  • 1/2 cup pico de gallo
  • 1/4 cup fresh cilantro chopped
  • Lime wedges

Lime Crema

  • 1 cup light sour cream or Greek yogurt
  • 1-2 whole limes juice and zest
  • salt to taste


  1. Preheat your stovetop pan to medium-high heat. Add the seasoning for the steak to a bowl and mix to combine. Grill or sear the steak with avocado oil for a few minutes on each side until cooked to your desired level. Let it rest for a few minutes before slicing.
  2. In two small saucepans, warm the black beans and corn kernels over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
  3. In a small bowl, add the sour cream or Greek yogurt along with the lime juice, zest, and salt. Mix until combined.
  4. Assemble the bowls. Start with a base of lettuce at the bottom of each bowl. Around the bowl, begin to build with rice, corn, black beans, shredded cheese, and red onion. Top with guacamole, lime crema, and fresh cilantro.