Steak Burrito Bowl (Chipotle Copycat)

A healthy steak burrito bowl that taste just like Chipotle but made at home. They combine seasoned grilled steak pieces, fresh veggies, rice, and shredded cheese and is topped with fresh Pico de Gallo, guacamole and a creamy lime crema. This balanced, high-protein dish comes together in under 30 minutes and will keep you feeling full for hours.

What Makes This Recipe Great?

Easy weeknight dinners are a must at my house, and this healthier Steak Burrito Bowl checks all the boxes. They taste identical to the Chipotle bowls, but are much cheaper. It’s high in protein, packed with tons of veggies and can be customized to meet your needs. For example, if you are keto switch out regular rice for cauliflower rice and remove the corn and black beans. Or maybe you are dairy-free. No problem, just use dairy-free cheese.

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The result is a delicious (not to mention kid-friendly!) easy meal that comes together in 30 minutes or less. It’s also a great meal prep option for easy weekday lunches. If you love this recipe, be sure to try my Egg Roll In A Bowl.

Ingredient Notes

Steak Burrito Bowl

• Steak: I use sirloin, but feel free to use lean cut steak of choice.
• Rice
• Lettuce: I prefer iceberg, but you can also use darker greens such as, romaine, arugula or spinach.
• Red Onions
• Pico de Gallo: store-bought or homemade
• Corn
• Shredded Cheese: If you are dairy-free, feel free to sub cheese of choice.
• Black Beans
• Seasoning: I make my own steak seasoning using cumin, chili powder, paprika, salt, pepper and oregano.
• Sour Cream or Greek Yogurt: you can also sub dairy-free yogurt of choice
• Cilantro
• Jalapenos
• Limes

Step by Step Instruction

1. Prepare the Steak: Preheat your grill or stovetop pan to medium-high heat. Add the seasoning to a bowl and mix to combine. Next, season the steak on both sides with the prepared seasoning. Grill or sear the steak with avocado oil for a few minutes on each side until cooked to your desired level of doneness. Let it rest for a few minutes before slicing.
2. Warm the Beans and Corn: In two small saucepans, warm the black beans and corn kernels over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
3. Lime Crema: In a small bowl, add the sour cream or Greek yogurt along with the lime juice, zest, and salt. Mix until combined.
4. Assemble the Bowls: Start with a base of lettuce at the bottom of each bowl. Around the bowl, begin to build with rice, corn, black beans, shredded cheese, and red onion. Top with guacamole, lime crema, and fresh cilantro.

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