High Protein Steak and Rice Bowl
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Lettuce (chopped)
- 300 g Brown rice and quinoa (cooked weight)
- 160 g Sweetcorn
- 200 g Ribeye steak ((about 200g/7oz per steak))
- 2 tablespoons Pickled red onions
- 2 tablespoons Jalapenos
- 60 g Padron peppers
- 0.5 Avocado (mashed)
- 40 g Cheddar (grated)
- 1 tsp Sour cream
- 2 tablespoons Salsa
- 1 Lime (juice only)
Method
- Cook 200 g Ribeye steak to your liking.
- Cook the 300 g Brown rice and quinoa.
- Build your bowl by starting with 150 g Lettuce. Add the rice and quinoa mix and 160 g Sweetcorn.
- Add the steak, 60 g Padron peppers, 2 tbsp Jalapenos and 2 tbsp Pickled red onions.
- Finish with 0.5 Avocado, 40 g Cheddar, 1 tsp Sour cream and 2 tbsp Salsa. Squeeze 1 Lime all over and serve.