Soy-Free Chipotle Steak Bowl

Savor the bold, smoky flavors of this Soy-Free Chipotle Steak Bowl, a wholesome and customizable dish perfect for weeknight dinners or meal prep. Tender sirloin or flank steak is marinated in a smoky blend of chipotle peppers, cumin, and paprika, then seared to perfection for a deliciously charred crust. Served atop a hearty base of fluffy brown rice or quinoa, this bowl is layered with vibrant toppings like black beans, corn, ripe avocado, and fresh tomatoes, creating a symphony of textures and tastes in every bite. A drizzle of tangy lime-infused sour cream adds a creamy finish, while optional grated cheese takes it to the next level. Packed with protein, naturally soy-free, and bursting with zesty Southwest-inspired flavors, this crave-worthy dish is as nutritious as it is satisfying—a must-try for steak lovers!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb Steak (sirloin or flank)
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Chipotle peppers in adobo sauce
• 2 tbsp Lime juice
• 2 cups Brown rice or quinoa
• 4 cups Water or chicken broth
• 1 cup Canned black beans
• 1 cup Corn kernels
• 1 cup Chopped tomatoes
• 1 medium Avocado
• 0.25 cup Cilantro leaves
• 0.5 cup Sour cream
• 0.5 cup Grated cheese (optional)

Directions

Step 1

Begin by marinating the steak: In a small bowl, combine 2 tablespoons of olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and chipotle peppers in adobo sauce. Rub the mixture onto the steak and let it marinate for at least 15 minutes at room temperature.

Step 2

While the steak marinates, prepare the rice or quinoa. In a medium-sized pot, combine 2 cups of brown rice or quinoa with 4 cups of water or chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook until tender, about 20 minutes for quinoa and 40 minutes for brown rice.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated steak to the skillet. Cook for about 4-5 minutes per side, depending on thickness, until desired doneness is reached.

Step 4

Remove the steak from the skillet and let it rest for 5 minutes. Slice thinly against the grain for tender pieces.

Step 5

In a serving bowl, assemble the chipotle steak bowl. Start with a base of the cooked brown rice or quinoa. Then layer with black beans, corn kernels, and chopped tomatoes.

Step 6

Add the sliced steak on top. Slice the avocado and add it to the bowl. Drizzle with lime juice and garnish with cilantro leaves.

Step 7

In a small bowl, mix sour cream with a little lime juice for a quick chipotle dressing. Drizzle this over your assembled bowl for added creaminess and tang.

Step 8

Optional: Sprinkle grated cheese over the bowls before serving.

Nutrition Facts

Serving size	(2870.9g)

Amount per serving	% Daily Value*
Calories	3012.1

Total Fat 169.2g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 456.5mg	0%
Sodium 4022.6mg	0%
Total Carbohydrate 215.3g	0%
Dietary Fiber 46.1g	0%
Total Sugars 29.4g
Protein 176.4g	0%

Vitamin D 35.1IU	0%
Calcium 911.7mg	0%
Iron 25.3mg	0%
Potassium 4799.3mg	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: 49.3%

Protein: 22.8%

Carbs: 27.9%