This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.
1/2 cup cooked brown rice
1 tablespoon salsa verde
1/3 cup black beans
2 tablespoons thinly sliced peeled avocado
1/2 cup cubed roasted sweet potato
1 1/2 ounces grilled flank steak
1 tablespoon roasted pumpkin seed kernels
2 tablespoons fresh cilantro
1 teaspoon olive oil
1 teaspoon adobo sauce
1/2 teaspoon honey
1 teaspoon fresh lime juice
Est. added sugars 3g
How to Make It
Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.
In a small bowl, combine olive oil, adobo sauce, honey, and lime juice in a small bowl, stirring well with a whisk. Drizzle over steak bowl.
I think I've made most of the bowls from this edition now. I saved this one, thinking it would be my favorite. It was good, but there are just so many competing flavors and textures, my tongue didn't quite know what to make of it all. I'm glad I tried it, but I doubt I'd make it again.
Don't underestimate what looks like a simple recipe, this is a delicious weeknight dinner! I made as-written except skipped the pumpkinseed kernels. I had a ~10-ounce portion of flank steak that I cooked with salt & pepper, and one large sweet potato that I cubed and roasted with salt, pepper, and olive oil. The dressing is spicy but compliments the other flavors so well.