Tex-Mex Steak Bowls

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.
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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 servings
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For the Quinoa:

1 cup tricolor quinoa

2 tablespoons chopped fresh cilantro

Grated zest of 1 lime

Kosher salt

For the Vegetables:

2 sweet potatoes, cut into 3/4-inch cubes

2 poblano chile peppers, seeded and cut into 3/4-inch pieces

1 red onion, chopped 

2 tablespoons extra-virgin olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder 

Kosher salt and freshly ground pepper

For the Steak:

1 pound skirt or flank steak, cut into 2 pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Pico de gallo, Mexican crema and chopped fresh cilantro, for topping 

Lime wedges, for serving


  1. Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
  2. Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
  3. Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. 
  4. Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.
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