This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.
1/2 cup cooked brown rice
1 tablespoon salsa verde
1/3 cup black beans
2 tablespoons thinly sliced peeled avocado
1/2 cup cubed roasted sweet potato
1 1/2 ounces grilled flank steak
1 tablespoon roasted pumpkin seed kernels
2 tablespoons fresh cilantro
1 teaspoon olive oil
1 teaspoon adobo sauce
1/2 teaspoon honey
1 teaspoon fresh lime juice
Est. added sugars 3g
How to Make It
Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.
In a small bowl, combine olive oil, adobo sauce, honey, and lime juice in a small bowl, stirring well with a whisk. Drizzle over steak bowl.