Meal Prep Steak Burrito Bowls

These sizzling and spicy steak burrito bowls are filled with beans, cheese, fresh pico de gallo, guacamole, and salsa for a simple meal that works for both lunch and dinner.

Recipe From Meal Prep For Weight Loss Available now on Amazon!

Course Dinner, Lunch, Meal Prep

Cuisine Gluten Free, Soy Free

Cook Time 20

Servings meals

Calories 344kcal

Author Kelli Shallal MPH RD

Ingredients

1 tsp onion powder
1 tsp smoked paprika
½ tsp sugar
¼ tsp garlic powder
¼ tsp salt
⅛ tsp cayenne pepper
⅛ tsp ground chile pepper
1 lb flank steak cut into 1-inch strips
1.5 teaspoon avocado oil
4.5 cups romaine lettuce chopped
15 ounce black beans 1 can, drained
¾ cup pico de gallo drained
¾ cup shredded Mexican cheese
¾ cup salsa
⅓ cup guacamole

Instructions

In a gallon-size freezer bag, combine the onion powder, paprika, sugar, garlic powder, salt, cayenne, and ground chile. Seal the bag and shake to mix well. Add the steak strips to the bag, reseal the bag, and shake to coat the steak well.
In a cast-iron skillet, heat the avocado oil over medium heat. Add the steak and cook until your desired doneness, 5-20 minutes(depending on how rare or well done you like your steak.) I recommend cooking it to 165F if you plan to keep it for the full five days.
In each of the 3 storage containers, arrange 1.5 cups of romaine lettuce, ⅓ cup black beans, ¼ cup pico de gallo, and ¼ cup cheese.
In each of the small containers add ¼ cup salsa and 2 tablespoons guacamole.
Let the steak cool completely and divide among the storage containers.

Notes

Storage Tip: Keep refrigerated for 3-5 days. You can freeze the steak separately to eat later, but the entire recipe does not freeze well.

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Nutrition