Smoky Steak, Black Bean and Avocado Bowls
Smoky top-sirloin steak, black beans, avocado, brown rice, kale, and cabbage make a colorful bowl finished with a light chile-lime tomato sauce.
By Moow Editorial ·
- Sear top sirloin in batches if needed so it browns instead of steaming.
- Rest beef for 3 minutes after it reaches the safe endpoint.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 20 minutes
- Cook time: 45 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 bowls.
- Calories: 530 kcal
- Protein: 42 g
- Carbohydrates: 57 g
- Fat: 16 g
- Fiber: 16 g
- Sodium: 267 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/8 lb (520 g) raw boneless top sirloin steak, cut into 4 portions
- 2/3 cup (120 g) dry long-grain brown rice
- 1 1/2 cups (360 g) water, for the rice
- 2 cups (320 g) cooked black beans without salt, drained
- about 3/4 medium (160 g) avocado, diced
- 5 packed cups (160 g) chopped raw kale
- 4 cups (280 g) finely shredded red cabbage
- 1 cup (240 g) no-salt-added tomato sauce
- 1/4 cup (60 g) water, for the sauce
- 1/4 cup (60 g) fresh lime juice
- 2 teaspoons (9 g) olive oil
- 2 teaspoons (4 g) ground cumin
Ingredients, continued
Finish measuring the remaining ingredients before you begin.
- 2 teaspoons (5 g) smoked paprika
- 1/4 teaspoon (0.5 g) ground cayenne pepper
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Combine the rice and its water in a saucepan. Bring to a boil, cover, and simmer on low for 40 to 45 minutes; rest covered for 5 minutes.
2. Whisk the tomato sauce, sauce water, lime juice, half the cumin, half the smoked paprika, and the cayenne in a small saucepan and simmer for 5 minutes.
3. Pat the steak dry and coat with the oil, remaining cumin and paprika, black pepper, and salt. Pan-sear in a hot 12-inch skillet, in batches if needed, until it reaches 145°F (63°C); rest for at least 3 minutes, then slice.
4. Massage the kale with a spoonful of the warm sauce until slightly softened. Divide rice, kale, cabbage, beans, steak, and avocado among four bowls and finish with the remaining sauce.
Sources
No major U.S. food allergen is intentionally included. Cook whole-cut beef to 145°F (63°C) and rest for at least 3 minutes, cool rice promptly, and refrigerate within 2 hours.