CALIFORNIA BURRITO BOWL

Lunch/Dinner

Prep

20 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

602

Protein

38g

Carbs

63g

Fat

22g

Ingredients

soy sauce, garlic powder, smoked paprika, cumin,
salt, and pepper. Let rest for at least 20 minutes (up to overnight). toss with olive oil, garlic powder, paprika, salt, and pepper.
25 minutes, shaking halfway through, until golden and crispy. Sear steak for 3–4 minutes per side, or until desired doneness. Let rest 5 minutes, then slice thinly. potatoes, sliced steak, 2 tbsp pico, ¼ avocado, 1 tsp Greek yogurt, and optional cilantro. for meal prep.
For the Steak & Marinade:
steak
1 tbsp lime juice
1 tbsp soy sauce or coconut aminos
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
Salt & pepper to taste
For the Potatoes:
2 medium russet potatoes (approx.
500g), cut into small cubes
1 tsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste Add-ons:
1 cup uncooked rice (yields about 3 cups cooked)
1 avocado (divided into 4 portions)
8 tbsp pico de gallo
1 tbsp Greek yogurt (as a sour cream replacement)
Optional: chopped cilantro for garnish

8 steps

1In a bowl or bag, marinate steak with lime juice, soy sauce, garlic powder, smoked paprika, cumin, salt, and pepper. Let rest for at least 20 minutes (up to overnight).
2While the steak marinates, dice potatoes and toss with olive oil, garlic powder, paprika, salt, and pepper.
3Air fry or bake potatoes at 400°F (200°C) for 20– 25 minutes, shaking halfway through, until golden and crispy.
4Cook rice according to package instructions.
5Heat a skillet or grill pan over medium-high heat. Sear steak for 3–4 minutes per side, or until desired doneness. Let rest 5 minutes, then slice thinly.
6Assemble each bowl with a serving of rice, potatoes, sliced steak, 2 tbsp pico, ¼ avocado, 1 tsp Greek yogurt, and optional cilantro.
7Serve immediately or store in airtight containers for meal prep. For the Steak & Marinade:
825 lbs (567g) top sirloin or flank steak 1 tbsp lime juice 1 tbsp soy sauce or coconut aminos 1 tsp garlic powder 1 tsp smoked paprika 1 tsp cumin Salt & pepper to taste For the Potatoes: 2 medium russet potatoes (approx. 500g), cut into small cubes 1 tsp olive oil 1 tsp garlic powder 1 tsp paprika Salt & pepper to taste Add-ons: 1 cup uncooked rice (yields about 3 cups cooked) 1 avocado (divided into 4 portions) 8 tbsp pico de gallo 1 tbsp Greek yogurt (as a sour cream replacement) Optional: chopped cilantro for garnish