California Avocado Fajita Bowl

HomeRecipesMeals & DishesBBQ GrillingCalifornia Avocado Fajita Bowl

Total Time: 45 min

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Cook Time: 15 min

Prep Time: 30 min

Nutrition Facts

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Nutrition information
per serving

Calories 460

Total Fat 25g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 14g

Cholesterol 30mg

Sodium 730mg

Total Carbs 46g

Dietary Fiber 14g

Total Sugars 9g

Protein 18g

Potassium 900mg

Vitamin A 547 IU; Vitamin C 88 mg; Calcium 114 mg; Iron 5 mg; Vitamin D 2 IU; Folate 95 mcg; Omega 3 Fatty Acid 0.17 g

% Daily Value*: Vitamin A 10%; Vitamin C 150%; Calcium 10%; Iron 25 %

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Like fajitas? Like burrito bowls? Here the traditional flavors of grilled carne asada fajitas are served in an easy to eat bowl with rice and beans plus grilled California Avocado. Delicious for Cinco de Mayo or anytime! This burrito bowl does not stop there, enjoy this nutritious meal and get three times the recommended daily value Vitamin C (150% DV), 56% DV Dietary Fiber, 35% DV Vitamin K, 25% DV Potassium, Iron and Folate.

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Serves: 4

Ingredients
Instructions

1 white or yellow onion, peeled 1 Tbsp. low-sodium soy sauce 1/4 cup chopped tomato 1 jalapeño, stem removed and quartered, optional 4 (4-oz.) pieces skirt steak (thin cut) 2 Tbsp. olive oil 2 clove garlic, peeled and minced 1 (15-oz. can) black beans, low sodium drained and rinse 1 cup cooked brown rice As needed sea salt and fresh cracked pepper, to taste 2 red and/or orange bell peppers, halved, stems and seeds removed 1 large red onion, peeled, ends removed and sliced in 4 thick slabs 2 ripe, medium Fresh California Avocados, halved and seeded As needed nonstick olive oil spray 2 Anaheim chiles 3 limes, juiced 3/4 cup fresh salsa, roasted molcajete style recommended As needed chopped cilantro, optional

Marinate the steak:
Roughly chop half the onion; place in blender. Dice remaining onion and set aside. Add soy sauce, tomato and jalapeño (if using) to the blender. (For milder marinade flavor remove seeds from the jalapeño or omit the pepper altogether.) Puree until smooth. Spread marinade over both sides of the skirt steak pieces. Refrigerate for at least one half hour.
Make the gallo pinto (rice and beans):
Heat oil over medium heat. Add diced onions and sauté for 2 minutes. Add garlic and sauté for another 3 minutes. Stir in beans, cooked rice, sautéed onion and garlic and gently stir together until heated through. Season with salt and pepper if desired. Keep warm.
Prepare items for the grill:
Spritz both bell peppers and onions with olive oil spray and sprinkle with salt and pepper. Brush a little of the lime juice over the cut surfaces of the avocados and spritz with olive oil spray. Heat grill to medium heat.
Grill:
On one side of the grill place the Anaheim chiles, bell peppers and onion slabs. Cook until soft, about 10 minutes, turning each piece half way through cooking time and rotating the chiles as needed. (When chiles are about 2/3 charred on the outside remove them from the grill and place in a paper bag to steam for about 5 minutes to loosen the charred skin. Remove the skin and stem before slicing; also remove the seeds if you prefer a milder flavor.) On the other side of the grill place the marinated skirt steak (do not remove marinade). Cook for about 4 minutes per side, or until meat is cooked through. Remove cooked skirt steak, onion slabs and peppers from the grill; cover, keep warm and let rest while grilling avocados. Place the avocados, cut side down on the vegetable side of the grill. Cook for 2 minutes; remove and scoop grilled avocados from their peels. Slice the steak, peppers and chiles in thin strips.
Assemble the bowls:
Divide warm gallo pinto among large individual bowls (such as pasta bowls). Divide onion slabs into rings and place in the bowls. Top with strips of steak, pepper and chiles around edges of bowl. Place avocado halves in the center of bowls. Fill avocado cavities with salsa and drizzle remaining salsa over the peppers and steak. Sprinkle remaining lime juice over each of the bowls and serve immediately.

Serving Suggestion: Top with shredded lettuce or cabbage, diced tomatoes, shredded cheese or sour cream if desired.

Beverage Pairing: Ice cold beer or margaritas.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.