Steak Fajita Burrito Bowl
Nothing says “cheat meal” like a heaping helping of TexMex. To the contrary, nothing says “clean eating” like lean protein, vegetables and whole grains. This burrito bowl says both, and you’ll be saying nothing as you take it down with complete satisfaction. As an optional add-on for additional layers of flavor, you may want to revisit the recipes for Organic Garden Salsa and/or Holy Guacamole, as both make great toppings here.
Prep time: 1 hour 10 minutes
Cook time: 12 minutes
Yields: Approx. 4 meals
What to do:
Coat steak in garlic powder, cayenne, and liquid aminos. Let marinate, and refrigerate, for 1 hour. Place kale, onion, and bell pepper onto a small sheet of foil, folding over the sides to form walls. Refrigerate while the steak marinates. Drain beans, then pour them into a small pot. Preheat a gas-powered grill to a high heat setting. If using a charcoal grill, begin cooking soon after the coals turn white for the highest heat possible. When the grill is hot, cook the steak over high heat or an open flame. Flip steaks every 3 minutes. Continue cooking, flipping, and checking steaks until they’ve reached your desired doneness. (medium rare takes about 6 minutes, well done takes about 12 minutes), then remove from heat. While steak cooks, let kale, onion, and bell pepper cook on the grill for 3 – 5 minutes (on an elevated rack if possible), until slightly wilted to desired texture, then remove from heat. Also, while the steak cooks, place the pot of beans on the grill (on an elevated rack if possible). Stir beans every 2 – 3 minutes. Let cook for 6 – 8 minutes or until fully cooked, then remove from heat. Cut steak into strips. Time to build your bowls! Start with a base of rice, then go for the meat, onions, bell pepper, kale, and beans. If using salsa or guacamole, you’ll want to add it as a topping in this step, too.
Squeeze lime juice over the finished bowl, garnish with a sprinkling of cheese, then dig in!
What to use:
Note: This recipe is to be served over cooked brown rice.
1 pound flank steak
2 tablespoons garlic powder
1 tablespoon ground cayenne
3 tablespoons liquid aminos
8 kale leaves, stems removed
1 white onion, cut into strips
1 green bell pepper, cut into strips
1 (15 oz) can black or pinto beans, organic with no salt added
1 cup brown rice, cooked to taste
Salsa (optional)
Guacamole (optional)
The juice of 1 lime
6 ounces fat-free Mexican cheese, shredded