Mealime recipe · lives on in MealPot
Cauliflower Rice Burrito Bowl with Steak, Peppers, Guacamole & Cheese
- 30 min
- 2–6 servings
- 701 kcal / serving
Creamy guacamole contrasts with tender steak and roasted peppers over cauliflower rice, delivering a hearty, savory bowl with a satisfying texture. It comes together quickly for a straightforward weeknight dinner.
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Ingredients
- 1 (12 oz) bagfrozen, riced cauliflower
- 1green bell pepper
- ½ cupguacamole
- 1red bell pepper
- ½ cupshredded cheese, Mexican blend
- ¾ lbstriploin (New York strip) steak
- green bell peppers
- red bell peppers
From the pantry: black pepper, chili powder, extra virgin olive oil, hot sauce, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and line a baking sheet with aluminum foil if you like easier cleanup.
- Pat the steak dry, place it on one half of the sheet, drizzle with oil, and season both sides with salt, pepper, and chili powder.
- Prepare the peppers by washing, drying, trimming, and seeding them; slice them into strips, put on the other half of the sheet, and drizzle with oil, seasoning to coat evenly.
- Roast the sheet in the oven until the peppers are tender and the steak reaches your preferred doneness, about 13–15 minutes, turning the vegetables halfway through.
- While roasting, heat a skillet over medium-high heat and drizzle in a little oil; add the riced cauliflower with water and a pinch of salt.
- Cook the cauliflower, stirring occasionally, until the liquid evaporates and the pieces are tender, about 5–6 minutes; remove from heat and keep warm covered.
- Let the steak rest on a cutting board for 5 minutes, then slice thinly against the grain.
- To assemble, divide the cauliflower rice among bowls, top with steak, peppers, guacamole, and shredded cheese; add hot sauce on the side and serve as a complete meal.
Two tips
- Prep ahead by trimming peppers and patting the steak dry the night before, then refrigerate until cooking.
- If you have leftovers, store them separately in the fridge and reheat for a quick meal; for a different twist, swap in leftover grilled chicken if available.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 48 g
- Carbs
- 22 g
- Fat
- 49 g
- Fiber
- 10 g
- Sodium
- 572 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.