Southwest Steak Bowl
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Lentils.org

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Southwest Steak Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

A base of rice and lentils topped with 2 oz of grilled skirt steak, romaine, pico de gallo, avocado, charred corn, and tortilla strips.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) brown rice, cooked
  • 5 cups (1.25 L) whole red lentils, cooked
  • 10 cups (2.5 L) iceberg lettuce, shredded
  • 10 cups (2.5 L) charred corn
  • 5 cups (1.25 L) pico de gallo
  • 5 each ripe avocado, peeled and sliced thin
  • 2 ½ cups (625 mL) tortilla strips
  • 5 oz (150 mL) cotija cheese
  • 20 oz (600 g) medium rare grilled skirt steak, sliced into 2 oz (60 g) portions
  • 10 oz (300 mL) chipotle ranch dressing

Directions

  1. To plate this dish, prepare a base rice and lentils in bowls. Top evenly with lettuce, corn, pico de gallo, avocado, tortilla strips, and cotija cheese. Finish with a warm 2 oz (60 g) serving of steak and a drizzle of dressing.

Chef’s Tip:
To take this recipe to the next level, try offering spiced pepitas in place of the tortilla strips, and create a quick Mexican street corn using your corn kernels to make for a killer addition of flavor!

Nutritional Information

  • Serving Size: 3 ½ cups (875 mL)
  • Per serving:
  • Calories 940
  • Total Fat 45 g
  • Saturated Fat 10 g
  • Cholesterol 75 mg
  • Carbohydrates 107 g
  • Dietary Fibre 21 g
  • Sugar 29 g
  • Protein 39 g
  • Sodium 1390 mg
  • Potassium 1544 mg
  • Folate 346 mcg

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