California Steak Burrito Bowl with Black Beans and Avocado
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Ingredients
- 500 g sirloin steak, thinly sliced
- 300 g long-grain white rice
- 400 g tinned black beans
- 1 avocado
- 150 g cherry tomatoes, halved
- 1 lime
- 10 g fresh coriander, chopped
- 2 tbsp olive oil
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 753 kcal
- Protein
- 40.8 g
- Carbohydrate
- 77 g
- of which sugars
- 2.4 g
- Fat
- 28.1 g
- of which saturates
- 7.6 g
- Fibre
- 12.1 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the steak with the chilli powder and a little of the olive oil.
- 2
Heat a griddle pan and cook the steak for 2-3 minutes on each side for medium, then rest for 5 minutes and slice.
- 3
Cook the rice and warm the black beans.
- 4
Divide the rice, beans, cherry tomatoes and avocado between four bowls, top with the steak, scatter with the coriander, and squeeze over the lime.
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