Lentils.org

Recipe by

Lentils.org

View All

Southwest Steak Bowl

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

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