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Melany

Carne Asada Bowl with Avocado Lime Crema: A Flavorful Feast You’ll Love

Imagine sitting down to a meal that’s a feast for both your eyes and your taste buds. Vibrant colors, smoky aromas, and tangy lime undertones greet you as you take your first bite. A Carne Asada Bowl with Avocado Lime Crema isn’t just a meal—it’s an experience. Packed with fresh ingredients, bold flavors, and endless customization possibilities, this recipe is a game-changer for your kitchen. Perfect for a healthy, satisfying, and downright delicious meal that’s simple enough for a weeknight yet impressive enough for guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups pre-cooked brown or white basmati rice
  • 2 teaspoons lime juice
  • ¼ cup chopped cilantro
  • Salt to taste
  • 1 pound skirt flank, or bavette steak
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Olive oil
  • 1 cup sweet corn canned or fresh
  • 1 cup black beans canned, drained, and rinsed
  • 1 head romaine lettuce shredded
  • 12 cherry tomatoes quartered
  • 1 avocado diced
  • ⅓ cup cotija or feta cheese crumbled
Optional Toppings:
  • 4 tablespoons sour cream
  • 4 tablespoons salsa
  • Tortilla chips

Method
 

Preparing the Rice:
  1. Start by heating your pre-cooked rice or preparing fresh rice. Once ready, mix in the lime juice, cilantro, and a pinch of salt. This simple addition transforms plain rice into a flavorful base that complements the other ingredients.
Cooking the Steak:
  1. Season the steak with salt, pepper, smoked paprika, and cumin. Heat a skillet or grill with a drizzle of olive oil, and cook the steak over medium-high heat for about 3-4 minutes per side. Let it rest for 5 minutes before slicing it thinly against the grain. This step ensures tender, juicy slices of meat.
Assembling the Bowl:
  1. Start with a generous scoop of the cilantro-lime rice as the base.
  2. Add layers of shredded romaine, sweet corn, black beans, and cherry tomatoes.
  3. Arrange the sliced steak on top and scatter diced avocado and crumbled cheese.
Making the Avocado Lime Crema:
    Blend the following ingredients until smooth:
    1. 1 ripe avocado
    2. Juice of 1 lime
    3. 4 tablespoons sour cream (or Greek yogurt for a lighter option)
    4. 1 garlic clove
    5. Salt to taste
    6. If needed, add water a teaspoon at a time to achieve your desired consistency. Drizzle this crema generously over your bowl.

    Notes

    • Steak Selection and Cooking: Choose cuts like skirt or flank steak for their flavor and quick cooking time. Don’t skip the resting step—it allows the juices to redistribute for a more tender bite.
    • Customization Ideas: For a vegetarian option, swap the steak for grilled portobello mushrooms or marinated tofu. Add heat with sliced jalapeños, spicy salsa, or a dash of hot sauce.
    • Storage and Meal Prep: Store ingredients separately in airtight containers to keep them fresh. Reheat the steak and rice before assembling your bowl, and add toppings just before serving.

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