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Recipes Cuisine Southwestern

Steak and Quinoa Burrito Bowl

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Author:

Erin

Published:

April 17, 2017

Updated:

February 25, 2021

This post may contain affiliate links. Please read my disclosure policy for details.

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IMG_1852

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!

IMG_1862

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.

IMG_1851Oh yeah, don’t forget to check out the burrito bowl assembly video I made!

IMG_1851Oh yeah, don’t forget to check out the burrito bowl assembly video I made!

5 from 1 vote

Steak and Quinoa Burrito Bowl

Prep: 20 minutes mins
Cook: 20 minutes mins
Total: 40 minutes mins
Servings: 4 servings
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Servings: 4 servings

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

Grass fed flank steak is typically leaner than regular steak.
Check out the YouTube video demo here!

Nutrition Information

Calories: 399kcal (20%), Carbohydrates: 41g (14%), Protein: 34g (68%), Fat: 13g (20%), Cholesterol: 50mg (17%), Sodium: 318mg (14%), Potassium: 571mg (16%), Fiber: 8g (33%), Sugar: 10g (11%)

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steak burrito bowl

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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