Description
This California Burrito Bowl is a satisfying and delicious Whole30 compliant meal. It's all the flavors of a California Burrito using real whole food ingredients.
Ingredients
Scale
For the Steak
- 1 lb flank steak
- 1/2-1 jalapeno diced (I used 1 but use 1/2 if you don't want too much heat)
- 1 1/2 TBS olive oil
- 1 tsp minced garlic
- Juice of half a lime
- salt and pepper to taste
For the Potatoes
- 2 small russet potatoes cut into wedges (or sweet potatoes)
- avocado oil spray
- salt and pepper to taste
Toppings
- guacamole
- cilantro
- salsa
- jalapeno slices
Instructions
- Preheat oven to 400 degrees
- Add all the ingredients for the steak marinade in a freezer bag along with the meat. Seal bag and use hands to massage marinade into the steak. Allow to marinate for 30 minutes to an hour
- Place potatoes on a baking sheet covered in parchment paper and spray with avocado oil and add salt and pepper
- Bake for 35 minutes flipping halfway through
- While the potatoes are baking, pre-heat outdoor grill to medium-high
- Grill steak for 5-6 minutes on each side (longer if you prefer medium-well or well done). If cooking on the skillet, you will use the same cooking time.
- Remove steak from grill and allow to rest for five minutes before cutting into bite sized pieces
- Assemble your bowls by placing the potatoes at the bottom then adding your meat and the rest of your toppings
- Enjoy!
