Kickin’ Chipotle Steak Bowls
with Roasted Veggies and Pickled Red Onion
There are few things more satisfying than steak for dinner. Until now! These carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender slices of seared, Southwest-spiced steak are piled atop fluffy rice along with a melange of roasted veggies and zingy pickled red onion. For a finishing touch, the bowls are topped with smoky chipotle crema. One bite will have you totally bowled over.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Long Green Pepper
1 unit
Red Onion
¼ ounce
Cilantro
½ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Chipotle Powder
10 ounce
Steak
Not included in your delivery
2 teaspoon
Vegetable Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; thinly slice 2 wedges (4 wedges for 4 servings). Finely chop cilantro leaves and stems.
Toss sweet potato, green pepper, and onion wedges on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, toss sliced onion in a small bowl with vinegar, 1 tsp sugar (2 tsp for 4), and salt. Set aside, stirring occasionally, until ready to serve.
In a second small bowl, combine sour cream, half the Southwest Spice (you’ll use the rest later), ¼ tsp chipotle powder (we sent more), and a big pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and add more chipotle powder if desired.
Pat steak dry with paper towels; season with salt, pepper, and remaining Southwest Spice. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak; cook until browned but not yet cooked through, 2-3 minutes per side. Transfer pan to oven. (TIP: If your pan isn’t ovenproof, add steak to sheet with veggies, pushing veggies to one side.) Roast to desired doneness, 5-7 minutes. Transfer to a cutting board.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide between bowls. Thinly slice steak against the grain. Top rice with sliced steak, roasted veggies, pickled onion, crema, and cilantro. Serve.
