These easy carne asada bowls are tender, loaded with fresh vegetables, and customizable. Perfect for meal prep or simple dinners.
You will definitely want to make my chimichurri sauce go with these bowls, and serve it all with these homemade tortilla chips. For more Mexican-inspired recipes, try my marinated beef fajitas or my Mexican chicken stuffed peppers.
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⭐️ Why this recipe works
- Balanced Flavors: The combination of cilantro lime rice, smoky steak, and fresh vegetables creates a well-rounded flavor profile.
- Quick-Cooking Steak: Using skirt, flank, or bavette steak ensures a quick cook time and a juicy, tender texture.
- Customizable Bowls: Easy to personalize with your choice of toppings like guacamole, salsa, and tortilla chips.
- Meal Prep Friendly: Perfect for preparing ahead and assembling when needed.
- Nutritious Ingredients: Packed with protein, fiber, and healthy fats for a balanced meal.
🧾 Ingredients overview
- Rice: Forms the base, and when flavored with lime and cilantro, adds a zesty freshness.
- Steak: Provides the main protein, seasoned with smoked paprika and cumin for a smoky flavor.
- Sweet Corn: Adds sweetness and a pop of color.
- Black Beans: Rich in fiber and protein, adding texture and earthiness.
- Romaine Lettuce: Crunchy greens for added freshness.
- Cherry Tomatoes: Bring a burst of acidity and sweetness.
- Avocado: Creamy richness, offering healthy fats.
- Cotija or Feta Cheese: Adds a salty, tangy finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy 30 Minute Carne Asada Bowls recipe step-by-step
- Prepare the Rice:
- Warm the pre-cooked rice: Mix in the lime juice, chopped cilantro, and salt to taste. Transfer to a bowl and place it in the oven to keep warm. *You can also make your own rice. Precooked is just an easy shortcut!
- Season and Cook the Steak:
- Rub the steak with olive oil and season it with salt, pepper, smoked paprika, and cumin. In a skillet over high heat, sear the steak for about 3 minutes per side, or until the outside is charred. Set the steak aside to rest before slicing.
- Warm the Vegetables: In the same skillet, warm the sweet corn and black beans over medium heat until heated through. Season with salt and pepper to taste.
- Prepare the Lettuce and Tomatoes: Shred the romaine lettuce and quarter the cherry tomatoes.
- Assemble the Bowls: Slice the rested steak thinly against the grain. Divide the warm rice among four serving bowls. Add shredded lettuce, sliced steak, warmed corn and beans, quartered cherry tomatoes, diced avocado, and crumbled cotija or feta cheese. Optionally, top with sour cream, salsa, and tortilla chips.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Protein:
- Replace steak with grilled chicken, shrimp, or portobello mushrooms for a vegetarian option.
- Rice Alternatives:
- Swap cilantro lime rice with quinoa, Spanish rice, or cauliflower rice.
- Beans:
- Use pinto beans, kidney beans, or refried beans instead of black beans.
- Cheese:
- Substitute cotija with queso fresco, cheddar, or vegan cheese.
- Dressing Variations:
- Top with chipotle sauce, avocado dressing, or lime crema.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Perfect Marinade: Marinate the steak for at least 30 minutes to infuse it with flavor.
- Rest Steak Properly: Let the steak rest for at least 5 minutes before slicing to retain juices.
- Thin Slices: Slice the steak against the grain for tender bites.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days but keep components separate for optimal freshness.
- Freezer: Freeze cooked steak and rice in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm rice and steak in the microwave or a skillet over medium heat until heated through. Add a splash of water to prevent drying out.
❓Recipe FAQ's
Yes, you can prepare the rice, steak, and toppings in advance and store them separately in the fridge. Assemble just before serving.
Serve with tortilla chips, Mexican street corn, or a side salad.
Definitely! Grilling adds a smoky, authentic flavor. Preheat your grill to high and cook the steak for 2-3 minutes per side or until your desired doneness.
Certainly! Roasted bell peppers, zucchini, or fajita-style onions make excellent additions to the carne asada bowls.
Here's what to serve with these carne asada bowls:
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Easy 30 Minute Carne Asada Bowls
Ingredients
Rice:
- 2 cups pre-cooked brown or white basmati rice, or make your own
- 2 teaspoon lime juice
- ¼ cup chopped cilantro
- Salt to taste
Steak:
- 1 pound skirt, flank, bavette steak, or another quick-cooking cut
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Olive oil
Vegetables:
- 1 cup sweet corn, canned or fresh
- 1 cup black beans, canned, drained, and rinsed
- 1 head romaine lettuce, shredded
- 12 cherry tomatoes, quartered
- 1 avocado, diced
- ⅓ cup cotija or feta cheese, crumbled
Optional Toppings:
- 4 tablespoon sour cream
- 4 tablespoon salsa
- Tortilla chips
Instructions
Prepare the Rice:
- In a skillet over medium heat, warm the pre-cooked rice.
- Mix in lime juice, cilantro, and salt to taste.
- Once warmed, transfer to a bowl and place it in the oven to keep warm.
- Note: Adding lime juice and cilantro elevates the rice flavor, providing a fresh, zesty base.
Season and Cook the Steak:
- Rub the steak with olive oil and season it with salt, pepper, smoked paprika, and cumin.
- In a skillet over high heat, sear the steak for about 3 minutes per side, or until the outside is charred.
- Set aside the steak to rest before slicing.
- Note: Resting allows the juices to redistribute, ensuring a moist and flavorful steak.
Warm the Vegetables:
- In the same skillet, warm the sweet corn and black beans over medium heat until heated through.
- Season with salt and pepper to taste.
- If necessary, wipe out the skillet with a paper towel before adding the vegetables.
- Note: Using the same skillet for the vegetables will give them a hint of the steak's flavor.
- Prepare the Lettuce and Tomatoes:
- Shred the romaine lettuce and quarter the cherry tomatoes.
Assemble the Bowls:
- Slice the rested steak thinly against the grain.
- Divide the warm rice among four serving bowls.
- Add shredded lettuce, sliced steak, warmed corn and beans, quartered cherry tomatoes, diced avocado, and crumbled cotija or feta cheese.
- Optionally, top with sour cream, salsa, and tortilla chips.
Notes
- Steak Selection: Ensure the steak is at room temperature before cooking for an even sear. Quick-cooking cuts like skirt, flank, or bavette steak work best for this recipe.
- Rice Preparation: If using homemade rice, make sure it's cooked and cooled beforehand to prevent clumping.
- Avocado Handling: To keep the avocado from browning, squeeze lime juice over the diced pieces.
- Cheese Choice: Cotija or feta cheese adds a salty and creamy flavor that complements the bowl well.
- Customization: Feel free to add or substitute ingredients like bell peppers, pickled onions, or hot sauce for extra flavor.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Bill says
This recipe is amazing!! I did this recipe for my food tech assessment and i got an A+.
Debs says
Thank you so much, Bill! Congrats on the A+! And thank you so much for taking the time to let me know! 🙂
Karly says
Ohhhh yes. This looks like a punch in the face of flavor- and I mean that in the best way possible. Love how quick and easy these come together, too! Can't wait to try em out!
Debs says
Ha! Thanks Karly! The best possible punch in the face.
Mary Ann | The Beach House Kitchen says
These look delicious Debs. My son turned me onto the premade rice. How easy when you're in a pinch! Can't wait to try these. Happy Friday!
Debs says
Thanks Mary Ann! That pre-made rice is turning my food snob on her head! I'm loving it!