Steak and Black Bean Burrito Rice Bowls
A hearty meal-prep bowl with seasoned steak, fluffy rice, black beans, corn, peppers, and a fresh lime yogurt drizzle. Built for easy lunches, this Tex-Mex-style recipe packs well and stays satisfying for several days.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 90 g Canned Black Bean
- 5 g Cilantro
- 60 g Corn kernel
- 2 g Cumin
- 2 g Garlic Powder
- 40 g Greek Yogurt
- 15 g Lime juice
- 10 g Olive oil
- 80 g Red Bell Pepper
- 75 g Rice
- 2 g Salt
- 2 g Smoked Paprika
- 170 g Steak
- 50 g Yellow Onion
Instructions
- Cook the rice according to package directions and let it cool slightly before portioning.
- Mix the cumin, smoked paprika, garlic powder, salt, and black pepper, then rub over the steak.
- Heat olive oil in a skillet and sear the steak to your preferred doneness. Rest it, then slice thinly.
- In the same skillet, cook the onion and red bell pepper until softened, then stir in the black beans and corn to warm through.
- Whisk the Greek yogurt with lime juice to make a quick creamy drizzle.
- Assemble the meal-prep containers with rice, vegetable-bean mixture, and sliced steak.
- Finish with cilantro and the lime yogurt drizzle just before serving.