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Carne asada bowls with salad and cotija cheese.

Easy 30 Minute Carne Asada Bowls

These carne asada bowls are better than anything you can buy at Chipotle! Tender beef, crisp greens and the perfect amount of smoky spice!
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Deborah Rainford

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

Serving: 4Servings | Calories: 366kcal | Carbohydrates: 39g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 184mg | Potassium: 781mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 17.1mg | Calcium: 101mg | Iron: 3.7mg
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