Steak Taco Bowls

The inspiration for making this steak taco bowl came from seeing a photo of something similar, combined with the fact that I had one large steak to work with - it was perfect to divide up into bowls! This taco bowl is also Whole30, made with healthy ingredients for everyone, and happens to be delicious, so that just made it even better!

The preparation for this took some time - making pineapple salsa, guacamole, and the cilantro lime cauliflower rice. If you can start any of those items early in the day, it will make assembling the bowls at mealtime go little smoother.

And a bowl!! It’s in a bowl!! I love everything in a bowl!!

INGREDIENTS -

For the pineapple salsa -
1 cup pineapple, diced
1/2 lime, juiced, approximately 1 tablespoon
2 Tbsp cilantro, chopped
1 Tbsp red onion, finely chopped

For the cilantro-lime cauliflower rice -
2-4 cups cauliflower rice
3 Tbsp cilantro, chopped
1/2 lime, juiced, approximately 1 tablespoon
Salt and pepper to taste

For the guacamole -
2-3 avocado, diced
1/2 lime, juiced
1/2 cup cilantro, chopped
3 Tbsp red onion, finely chopped
1 tsp sea salt
1/2 tsp fresh ground pepper
Dash of garlic salt

For the steak marinade -
1/2 tsp salt
1/2 tsp pepper
1 lime, juiced
Crushed red pepper, a dash, or more, depending on your heat preference
2 tsp avocado oil, for frying

Ingredients for the bowl and optional toppings -
2-4 cups thin sliced red cabbage
Sliced olives
Diced tomato and/or salsa
Extra chopped red onion
Extra chopped cilantro

Place the steak in a shallow bowl and season with salt, pepper, and crushed red pepper flakes. Squeeze one lime over the meat and turn to coat. Set aside for at least 30 minutes or all day if you like.

Prepare the pineapple salsa in a small bowl by combining the chopped pineapple, juice of 1/2 lime, 2 tablespoons of chopped cilantro, and 1 tablespoon of chopped red onion.

Heat the cauliflower rice per instructions on packaging, or if you are shredding your own cauliflower, lightly steam in 2 tablespoons of water until tender. Stir in 3 tablespoons of chopped cilantro, juice of 1/2 lime, and then salt and pepper to taste.

Make the guacamole by smashing the avocado, then add juice of 1/2 lime, 1/2 cup chopped cilantro, and 3 tablespoons of red onion. Season with salt, pepper, and garlic salt.

The steak can be prepared by your favorite method, I chose to sear and cook on a stovetop for this meal, but if BBQ or broil is what you prefer, that works too. Add 2 teaspoons avocado oil to fry pan and heat to medium high. Place the steak in the pre-heated pan and cook to your desired doneness. Mine was on the thick side so 5-6 minutes each side was perfect for medium rare. Set the steak aside on a cutting board to rest for 5 minutes before slicing.

To assemble the bowls, place a large spoonful of cauliflower rice in one half of the bottom of the bowl, and sliced red cabbage in the other half. Then, the “topping bar” is a free for all! As much or as little as you like of each item, and, if there is leftover cilantro or red onion, sprinkle it on top for garnish.

Enjoy your healthy taco night!