It was over two years ago when I shared my first Homemade Burrito Bowl recipe.
The photos are horrendous, but I decided to leave that post there because its more of a traditional burrito bowl. And it’s always good to look back and see how far you’ve come!
So if you’re looking for more of the typical rice, ground beef, salsa kind of bowl, check that one out! The photos may be ugly, but the recipe is still really bangin’.
If you’ve come for the kind of burrito bowl that kicks you in the mouth and also makes you feel like your workout for the day should involve flipping tires, this marinated steak burrito bowl is for you.Jump to Recipe
The base of this bowl is fluffy quinoa tossed with sautéed kale. Burrito bowls tend to skimp on greens, so I love adding kale to bump up the veggies!
Roasted sweet potatoes tossed in my Homemade Taco Seasoning are a serious upgrade to this steak burrito bowl. The black beans are tossed with lime juice and salt. And that corn! Sautéed with butter, softened onions, roasted red peppers, and fragrant spices like coriander and paprika.
But the real star of this dish is the marinated steak. I love getting an inexpensive cut of beef and marinating it so that it turns out incredibly tender and juicy!
But in case there are some components of this dish that aren’t your style, I’ve composed a little guide to customizing this steak burrito bowl. Just swap out the ingredients you don’t like for a yummy substitute, and you’ll have a bowl that fills your meal prep dreams.
CUSTOMIZING YOUR BURRITO BOWL
Let’s start with grains. Not a big fan of quinoa? Swap it out for brown rice, or even wild rice! I love the nutty, hearty flavor of wild rice and its packed with protein and nutrients.
Not a sweet potato lover? That’s cool. Try roasting up some red potatoes instead. Season them the same way and roast until crispy.
Want some greens but don’t like kale? I suggest chopping up spinach and tossing it with the cooked quinoa. It’ll wilt down a little from the warmth, but won’t get too soggy. You can also go more traditional and top your bowl with chopped lettuce. Just be sure to store it separately so you can keep it cold while warming up the rest of the bowl.
Swap black beans for pinto beans, or even refried pinto beans! Refried beans make for a nice creamy element.
Skip the roasted red peppers in the corn and add some diced tomato instead, if that’s your jam.
Love the idea of having a sauce, but roasted jalapeño crema sounds a little too caliente? Skip the jalapeño and make it a zesty lime crema! You can even add a little adobo sauce from a can of chipotle peppers to bump up the flavor without a ton of heat. Or try topping the bowl with my VERY FAVORITE & just released recipe for Fresh Restaurant-Style Salsa!
And if you’re really crazy, and marinated steak sounds meh to you (ok, wow, what?), you can totally use chicken instead.
I suggest a simple seasoning of salt and pepper if you go with chicken, and let the rest of the ingredients really shine!
HEARTY & HEALTHY
This marinated steak burrito bowl is obviously quite a beefed up meal.
You can lighten it up by skipping potatoes or grains completely, and turning it into a big salad. Mix spinach and chopped romaine and top it with the corn, beans, and meat.
But no matter what, don’t forget the sauce! My Restaurant-Style Salsa really is always a winner, and you can crush a few tortilla chips on top of your big salad for a little crunch and saltiness.
Above all, though, don’t be afraid to go big with this meal. I think we often worry too much about the quantity of our meals, rather than focusing on the quality. Making a meal like this at home ensures excellent quality, and you don’t have to be afraid to eat a big bowl that fills you up and leaves you satisfied.
Remember to love yourself well with the food you eat, and give yourself grace when life gets tough.
Happy marinating, friends!
Marinated Steak Burrito Bowls
- 4 small sweet potatoes (or 2 large)
- 1 tbsp taco seasoning* (see notes)
- 1 cup dry organic quinoa
- 6 cups chopped organic kale
- 15 oz can organic black beans
- 1/2 lime
- 1 batch of roasted jalapeno crema* (see notes)
- butter & oil for cooking
For the corn:
- 10 oz bag of frozen organic corn
- 6 oz roasted red peppers
- 1/4 cup diced yellow onion
- 1/4 tsp paprika
- 1/8 tsp EACH of cumin, coriander, black pepper
- sea salt to taste
For the Steak:
- 1.75 lbs top round, skirt, or flank steak
- 1 lime
- 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1 tsp chili powder
- 1 tsp sea salt
First, marinate that steak! You’ll want to marinate it in the fridge for at least 4 hours, so be sure to do this ahead of time. Put the steak in a ziptop bag and add the juice of the lime and the olive oil. Gently rub it around so the meat is coated. In small bowl, mix together the spices. Sprinkle them over each side of the steak, in the bag. Squeeze the air out of the bag and close the top. Massage the steak until the spices are coating both sides. Store in the fridge for at least 4 hours.
Before you begin cooking, set out the steak on the counter to allow the meat to come to room temperature before cooking. This will help it to stay really tender and not seize up!
Heat your oven to 400 degrees. Wash and chop the sweet potatoes into bite sized pieces. Toss with a drizzle of olive oil and the taco seasoning. Roast in the oven for 20-25 minutes, or until tender.
Meanwhile, cook the quinoa. Add the dry quinoa to a pot with 2 cups of water and a tsp of butter. Bring to a boil, then turn the heat down to low & cover with a lid. Cook for 15 minutes, then give the quinoa a stir and turn off the heat. Allow to sit for another 5 minutes with the lid ON. Season with salt and pepper, to taste.
As the quinoa cooks, prepare the kale. Add the 6 cups of washed, chopped kale to a pan with a drizzle of olive oil. Cook over medium heat until the leaves have softened and wilted down quite a bit. Season lightly with a pinch of salt and pepper. Add the cooked kale to the quinoa and toss together well.
Using the same pan that you used for the kale, add a tbsp of butter and the diced yellow onion. Allow it to cook down for a few minutes until softened and translucent. Drain the roasted red peppers and remove any seeds. Dice the peppers and add them to the pan, along with the frozen corn. Season the mixture with the listed spices and allow to cook until the corn is heated through and the flavors have come together.
Drain and rinse the canned black beans. Toss with the juice of 1/2 a lime and sea salt, to taste.
DO YOU FEEL LIKE A CHAMPION RIGHT NOW?! You are a beast in the kitchen! Now its time to cook up that beautiful piece of meat that you have treated so tenderly. Heat a cast iron skillet over medium heat with a generous amount of oil. You want your whole pan coated so the meat doesn’t stick! Once its good and hot, add your marinated steak to the pan & listen to it sizzle! Cook for 4-5 minutes on each side for a nice pink center. Cook for a minute or two longer on each side if you prefer it closer to well-done.
Don’t overcook that beautiful meat! It will cook a little more with reheating, and you can always throw it back in the pan after slicing if needed. Overcooking can dry it out and steal all that tenderness you’ve been working on! Allow the meat to rest for about 10 minutes before slicing.
Assemble! Build bowls with your quinoa-kale mixture, roasted sweet potatoes, seasoned corn, black beans, and steak. Sprinkle with a little cilantro if you’re feeling fancy, and serve with lime wedges. Top your beautiful, hard-earned bowls with jalapeno crema and rejoice at the fact that you’ve got meals for the WHOLE WEEK.
**Cook time does not include time it takes to marinade and rest the meat. Cooking of the sweet potatoes, quinoa, and corn can be done at the same time, which is why the cooking time shown is only 1 hour. Prep time may vary by person.