Southwest Steak Bowl – Lentils.org

Southwest Steak Bowl

  By lentilsorg  ,

January 8, 2021

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

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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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!

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

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Nutrition Facts

Serving Size3 ½ cups (875 mL)
Calories940
Sodium1390 mg
Potassium1544 mg
Protein39 g
Cholesterol75 mg
Sugar29 g
Total Fat45 g
Saturated Fat10 g
Total Carbohydrates107 g
Dietary Fiber21 g