Steak and Avocado Rice Bowl

Makes 4 servings

Ingredients

• 1½ lbs flank steak or sirloin steak

• 2 cups uncooked white rice

• 1 tbsp avocado oil

• Seasonings: 1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, ½ tsp smoked paprika, 1 tsp pink salt, ½ tsp black pepper

• Avocado Pico de Gallo:

  • 2 medium avocados, diced

  • 1 cup pico de gallo (store-bought or homemade)

  • Juice of ½ lime

  • Pinch of salt

Instructions:

Cook the rice according to package directions. While the rice cooks, season both sides of the steak with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Heat avocado oil in a skillet over medium-high heat. Cook the steak for 3–5 minutes per side, depending on thickness and desired doneness. Let rest for 5–10 minutes before slicing thinly against the grain. In a small bowl, gently combine the diced avocado, pico de gallo, lime juice, and a pinch of salt. Divide the cooked rice evenly among four bowls. Top each with sliced steak and avocado pico.

Nutrition | Calories: ~625, Protein: 37g, Carbs: 45g, Fat: 31g, Fiber: 6g