Whole30 Chipotle Steak Bowl

Savor the bold, smoky flavors of this Whole30 Chipotle Steak Bowl, a hearty and wholesome meal that's perfect for clean eating enthusiasts. Tender, marinated flank steak infused with chipotle peppers and lime juice is seared to perfection and served atop a vibrant base of cauliflower rice and crisp romaine lettuce. Colorful sautéed bell peppers, caramelized red onions, creamy avocado, and a hint of fresh jalapeño create layers of flavor and texture in every bite. Finished with a sprinkle of chopped cilantro, this protein-packed bowl is grain-free, gluten-free, and Whole30-compliant, making it a satisfying and healthy dinner option that doesn’t skimp on taste. Perfect for meal prep or a quick weeknight dinner, this recipe is ready in just 40 minutes and bursting with freshness!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 cups cauliflower rice
• 1 large red bell pepper, sliced
• 1 large red onion, sliced
• 1 large avocado, sliced
• 0.25 cup cilantro, chopped
• 1 medium jalapeño, sliced
• 2 cups romaine lettuce, chopped

Directions

Step 1

In a small bowl, whisk together the chipotle peppers, lime juice, olive oil, salt, black pepper, and garlic powder to create the marinade.

Step 2

Place the flank steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the marinade into the meat. Refrigerate for at least one hour, or overnight for best results.

Step 3

Heat a large skillet or grill pan over medium-high heat. Once hot, remove the steak from the marinade and place it in the pan. Cook for about 5 minutes on each side, or until it reaches your desired level of doneness.

Step 4

Remove the steak from the pan and let it rest for about 5 minutes before slicing thinly against the grain.

Step 5

Meanwhile, in another large pan, add a teaspoon of olive oil and sauté the red bell pepper and red onion slices until they are tender, about 5 minutes.

Step 6

In a separate pan, heat another teaspoon of olive oil and add the cauliflower rice. Cook for about 5 minutes until it is warmed through and slightly golden.

Step 7

To assemble the bowls, divide the romaine lettuce among four bowls. Top each with cauliflower rice, steak slices, sautéed peppers and onions, avocado slices, and jalapeño slices.

Step 8

Garnish with chopped cilantro and serve immediately.

Nutrition Facts

Serving size	(1776.3g)

Amount per serving	% Daily Value*
Calories	2008.5

Total Fat 124.7g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 5.4g
Cholesterol 412.8mg	0%
Sodium 4506.4mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 37.2g	0%
Total Sugars 28.4g
Protein 154.9g	0%

Vitamin D 18.1IU	0%
Calcium 321.8mg	0%
Iron 18.5mg	0%
Potassium 4543.4mg	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: 53.7%

Protein: 29.7%

Carbs: 16.6%