Stuffed Bell Peppers
Steak and Guacamole Rice Bowls
| By : |
Perfect for lunch time or a quick and easy dinner, these easy Steak and Guacamole bowls are sure to
please. We used flank steak for this recipe, but feel free to substitute with skirt steak, or a sirloin steak
cooked for slightly longer. We used pre-made taco seasoning for a quick boost of flavor, and recommend
topping off your bowls with tasty cilantro!
| Prep Time | 25 Minutes |
| Cook Time | 21 Minutes |
| Servings |
3-4 Servings
|
Ingredients
- 1 lb flank steak room temperature
- 2 tbsp taco seasoning
- 1 sweet potato diced
- 2 bell peppers deseeded, julienne
- 1 red onion julienne
- 2 tbsp olive oil
- 1 tbsp salt divided
- ½ cup cilantro minced
- 4 cups Cooked rice for serving
- Pico de Gallo for serving
- Limes for serving
- Guacamole for serving
Ingredients
|
Instructions
- Rub the flank steak with the taco seasoning.
- Air Fry the steak at 400°F / 205°C for 5-6 Minutes or until browned. Set aside on a plate to rest while you prepare the remaining vegetables.
- In a large bowl, toss the julienne peppers and onions with half of the olive oil and salt.
- In another bowl, toss the diced sweet potato with the remaining olive oil and salt.
- Pile the peppers and onions on one side of the basket. It is okay if they are in a tall pile. Place the sweet potatoes on the other side of the basket. Air Fry the vegetables at 400°F / 205°C for 13-15 Minutes, tossing the peppers and sweet potatoes separately after 7 Minutes. After the vegetables are done, remove and set aside on a plate.
- Slice the steak against the grain into thin slices.
- To build the bowl, start by spreading out some cooked rice. Top with a few slices of steak, some peppers and onions, sweet potatoes, a scoop of guacamole, a slice of lime, and a scoop of pico de gallo. Sprinkle with cilantro.
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