And just like that, it’s Monday again. The star of my meal prep this week helps make it more bearable I suppose…the rain outside does not help though. At least I managed to catch a few rays of sun when I grilled the steak (and corn) for this burrito bowl over the weekend. I’ve been pretty obsessed with doing grill prep for at least a month now and don’t foresee that ending any time soon. Hopefully the bright and fresh cilantro lime dressing on top will bring some proverbial sunshine into my Monday!
I just got these new glass meal prep containers and so far I’m really digging them. Yes, they’re more expensive than plastic containers but I really do feel better about eating out of them. I’m considering buying a bunch more but it’s still TBD whether I can deal with the extra size and weight when I’m on the go or taking them to work.
Oh yeah, don’t forget to check out the burrito bowl assembly video I made!
Oh yeah, don’t forget to check out the burrito bowl assembly video I made!
Steak and Quinoa Burrito Bowl
Ingredients
- 1 lb grass fed flank steak, trimmed
- 4 cups shredded Romaine lettuce hearts
- 1 cup roasted corn
- 1 cup low sodium black beans, rinsed and drained
- 1 cup pico de gallo, (I used the pre-made Whole Foods kind)
- 1/3 cup dry tri-color quinoa, cooked according to package directions
- 1 cup cilantro, loosely packed
- 1/4 cup fat free plain Greek yogurt
- 2 limes, juiced
- 4 cloves garlic
- 2 tbsp olive oil
- 1/2 tbsp Flavor God Spicy Everything Seasoning
Instructions
- Add cilantro, olive oil, juice of 2 limes, garlic and Flavor God seasoning to a blender. Pulse until mostly smooth.
- Remove half of the cilantro mixture and pour over steak in a resealable container. Marinate for 3 hours or overnight.
- Add Greek yogurt and honey to reserved cilantro mixture. Set aside to use as dressing later.
- Arrange cooked quinoa, lettuce, black beans, corn, and pico de gallo in a serving dish.
- Grill flank steak until cooked to desired temperature. Allow to rest for 5-10 minutes before slicing thinly against the grain. Serve on top of burrito bowl and top with cilantro lime dressing.
Tips & Tricks
Nutrition Information
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