Southwestern Steak Bowl

Bowls are EVERYWHERE it seems. Everywhere you look on social media it seems that someone is posting some sort of bowl style meal. So I figured I needed to get in on all those clicks and I figured I could make a tastier bowl than most anyways. So that’s how this southwestern steak bowl was born. It’s riced cauliflower, skirt steak, sweet potatoes, and diced green onions.

I like to think that the idea of the bowl lunch came from the Poke Bowl which is essentially raw chopped up tuna that’s served over a bed of rice and some other sushi based accoutrements. From there foodies around the world started making breakfast bowls, lunch bowls, DINNER BOWLs you name it, there was a bowl based meal for it. It’s a novel idea, everything in one bowl, what’s not to love? The key is not ruining the protein with your amalgamation of other ingredients that you are throwing into your proverbial food glorp bowl.

I think there are two keys a good bowl a tasty protein and an equally satisfying starch to go with it. I think I’ve created that here. This is a steak bowl that I made while in diet prison that’s actually really satisfying.

Diet prison is a prison where you trick yourself that your diet will last forever and you’ll restrict yourself. When you’re in prison, sometimes you make toilet wine. This is my diet prison toilet wine. Sometimes toilet wine (or hooch) is great, what can I say? I know that’s not really appetizing sounding and if I had a editor they would take that out, but I don’t care it’s a hilarious comparison.

This bowl is easy to make, healthy, and keeps relatively well for a few days if you keep the components separate.

 

 

Recipe – Southwestern Steak Bowl

Ingredients (makes at least 2 bowls, if not more)

1 Large Skirt Steak

1/2 Tsp. Cayenne

1/2 Tsp. Paprika

1/2 Tsp. Cumin

1/2 Tsp. Garlic Powder

1/2 Tsp. Onion Powder

1 Tsp. Salt

1 Tsp. Black Pepper

4 Tbsp. Olive oil

1 Sweet Potato (peeled and diced into cubes)

2 Cups of Riced Cauliflower (trader joe’s sells a very cheap variety of this, I recommend that) *you can obviously swap this out out with rice, quinoa, bulgur, or whatever else you want)

1/2 Cup of Diced Green Onions

Method

1- Prepare your sweet potato first as this will take the longest to prepare. Peel them, dice them into cubes and then toss them with a tablespoon of olive oil.

2- On a baking sheet place your sweet potatoes and bake at 350 for about an hour (until they’re golden brown on the outsides, taste one or two), set aside once ready.

3- Marinate the meat with all of the spices (except save a half teaspoon of the salt and pepper for the cauliflower rice) and two tablespoons of the olive oil, cover the meat and let it sit in the fridge for an hour or so.

4- Prepare the cauliflower rice in a large saucepan, heat 2 tablespoons of the olive oil in the pan then add your cauliflower, salt, and pepper. Sautee for about 3 to 5 minutes and then set aside. You don’t want the cauliflower to get mushy or overcooked where it will then become pungent. If you prefer your cauliflower softer, add a 1/8 cup of water and cook for a little longer. Taste it as you cook it so you can get it just right.

5- You can either grill your steak or cook it in a large skillet, if you’re grilling it, make sure your grill is very hot. Cook the steak to a medium rare temp by cooking it for about 3 to 5 minutes aside, you can use an meat thermometer to be exact if you want. If you’re cooking it on a skillet, add a touch of vegetable oil and make sure your pan is screaming hot. Cook it for a about 3 to 5 minutes aside.

6- Once all your ingredients are prepared, assemble your bowl and top it with some green onions and enjoy!