Chipotle Steak, Cauliflower Rice & Guacamole Bowls

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Chipotle Steak, Cauliflower Rice & Guacamole Bowls

Course: Dinner, Lunch
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 400-500
Protein: 31+g
Fiber: 5-10g
Servings: 2
Calories: 498kcal


  • 2 tbsps Lime Juice (divided)
  • 1 tbsp Extra Virgin Olive Oil (divided)
  • 1 tsp Chipotle Powder
  • 1/2 tsp Sea Salt (divided)
  • 10 ozs Top Sirloin Steak
  • 3 cups Cauliflower Rice
  • 1/2 Avocado (large)
  • 2 Garlic (clove, minced)
  • 1/2 cup Red Onion (diced)
  • 1/2 cup Cilantro (chopped)


  • Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Whisk together half of the lime juice, half of the oil, chipotle powder, and half of the salt. Pour over the steaks and marinate for two to three minutes, flipping a few times to thoroughly coat.
  • Add the steak to the prepared baking sheet and cook in the oven for 25 minutes, or until desired doneness. Let rest for five minutes before slicing.
  • Meanwhile, heat the remaining oil in a large pan over medium heat. Add the cauliflower rice and cook, stirring sometimes, for five to seven minutes or until desired doneness.
  • Combine the avocado, garlic, remaining lime juice, and remaining salt in a bowl and mash with a fork until well combined.
  • Divide the cauliflower rice, steak, red onion, cilantro, and guacamole between bowls. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately two cups.


Calories: 498kcal | Carbohydrates: 16g | Protein: 33g | Fat: 34g | Cholesterol: 110mg | Sodium: 701mg | Fiber: 7g | Sugar: 5g | Vitamin A: 352IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

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