Low Sodium Chipotle Steak Bowl

Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Chipotle Steak Bowl! Tender, marinated flank steak gets a smoky, zesty boost from chipotle peppers and lime, perfectly complemented by a bed of fluffy brown rice cooked in low sodium chicken broth. This vibrant bowl is layered with savory black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a sprinkle of fresh cilantro for a wholesome, protein-packed meal. Perfect for meal prep or a family dinner, this recipe is designed to deliver all the bold flavors you love in a chipotle-inspired dish without the excess sodium. Ready in just about an hour, it’s a nutritious, customizable meal that’s as satisfying as it is nutritious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 2 peppers Chipotle peppers in adobo sauce
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 1 cup Brown rice
• 2 cups Low sodium chicken broth
• 1 can Black beans, rinsed and drained
• 1 cup Corn kernels, fresh or thawed
• 1 cup Cherry tomatoes, halved
• 1 Avocado, diced
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

In a blender or food processor, combine the chipotle peppers, lime juice, olive oil, garlic, cumin, onion powder, and black pepper. Blend until smooth to create a marinade.

Step 2

Place the flank steak in a shallow dish and pour the marinade over it, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor infusion.

Step 3

While the steak marinates, rinse the brown rice under cold water. In a medium saucepan, combine the rice and low sodium chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the liquid is absorbed.

Step 4

Preheat a grill or stovetop grill pan over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off, and grill for about 5-7 minutes on each side, or until desired doneness is reached.

Step 5

Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly across the grain for tender pieces.

Step 6

In a medium saucepan over medium heat, combine the black beans and corn kernels. Cook for 5 minutes until heated through.

Step 7

To assemble each bowl, start with a bed of cooked brown rice. Top with slices of grilled steak, black beans, and corn mixture.

Step 8

Add cherry tomatoes, diced avocado, and a generous sprinkle of fresh cilantro. Serve immediately, with lime wedges on the side if desired.

Nutrition Facts

Serving size	(1858.5g)

Amount per serving	% Daily Value*
Calories	2161.3

Total Fat 120.8g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 412.8mg	0%
Sodium 3123.8mg	0%
Total Carbohydrate 127.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 21.5g
Protein 160.1g	0%

Vitamin D 18.1IU	0%
Calcium 232.2mg	0%
Iron 19.6mg	0%
Potassium 3943.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 28.6%

Carbs: 22.8%