Go Back
–+ servings
Print Recipe

Steak Burrito Meal Prep Bowls

Servings: 4

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!