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.
California Avocado Fajita Bowl
Nutritional Highlights (per serving)
|1||white or yellow onion, peeled|
|1||Tbsp.||low-sodium soy sauce|
|1||jalapeño, stem removed and quartered, optional|
|4||(4-oz.) pieces skirt steak (thin cut)|
|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|
|3/4||cup||fresh salsa, roasted molcajete style recommended|
|As needed||chopped cilantro, optional|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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 %