Steak Burrito Meal Prep Bowls
Ingredients
- 1 lb. sirloin steak
- 2 Tbsps olive or avocado oil, divided
- 1 large sweet onion, sliced
- 2 large bell peppers, sliced
- 2 small zucchini, cut in half moons
- 2 cups cooked quinoa, or brown rice
- 2 cups chopped greens of choice, I used romaine
- 1/2 cup organic corn
- 1/2 cup black beans
- homemade pico de gallo
- 1 medium avocado, sliced and drizzled with fresh lemon juice
- 1/4 cup crumbled cheese of choice
- sea salt and fresh ground black pepper, to your taste
For the homemade pico de gallo:
- 1/2 lb. tomatoes, diced
- 1 small white onion, finely diced
- 1 small jalapeño, finely diced (seeds and membranes removed for a milder salsa)
- a small handful of fresh cilantro leaves
- juice of 1/2 fresh lime
- sea salt and fresh ground black pepper
Instructions
- To make the homemade pico de gallo combine all the ingredients into a medium mixing bowl. Season with sea salt and pepper to taste and stir gently to combine. Set aside.
- Season your steak lightly with sea salt and pepper on both sides.
- Heat 1 Tablespoon oil in a large frying pan, skillet, or cast iron, over medium high heat. Once your pan is hot, add your steak and cook for about 3-5 minutes per side, depending on your personal preferences, flipping once.
- Set steak aside on a plate and rest for a few minutes, then thinly slice.
- In the same heated pan, add remaining 1 Tablespoon oil and sauté the onions, peppers and zucchini until crisp-tender, about 5 minutes. Season with sea salt and pepper to your taste.
- 1To assemble your bowls
- Divide cooked quinoa, or rice and greens among 4 glass containers.
- Top equally with sliced steak, veggies, corn, beans, pico de gallo, avocado and crumbled cheese.
- You may add avocado immediately before serving if desired to preserve freshness.
- Keep refrigerated for up to 3-4 days, or frozen for 2 months, in well-sealed containers.
- Enjoy!
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