Steak and Guacamole Rice Bowls
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!
Servings Prep Time
3-4Servings 25Minutes
Cook Time
21Minutes
Servings Prep Time
3-4Servings 25Minutes
Cook Time
21Minutes
Ingredients
  • 1lb flank steakroom temperature
  • 2tbsp taco seasoning
  • 1 sweet potatodiced
  • 2 bell peppersdeseeded, julienne
  • 1 red onionjulienne
  • 2tbsp olive oil
  • 1tbsp saltdivided
  • ½cup cilantrominced
  • 4cups Cooked ricefor serving
  • Pico de Gallofor serving
  • Limes forserving
  • Guacamole forserving
Instructions
  1. Rub the flank steak with the taco seasoning.
  2. 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.
  3. In a large bowl, toss the julienne peppers and onions with half of the olive oil and salt.
  4. In another bowl, toss the diced sweet potato with the remaining olive oil and salt.
  5. 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.
  6. Slice the steak against the grain into thin slices.
  7. 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.