Cauliflower Rice Carne Asada Bowls with Mango Salsa
Ingredients
The carne asada
-
1½
pounds
flank steak
-
¼
cup
olive oil
-
⅓
cup
orange juice
-
4
cloves
garlic, minced or grated
-
1
unit
chipotle pepper in adobo, chopped (or 2 teaspoons chili powder)
-
1
unit
zest and juice of 1 lime
-
½
cup
fresh cilantro, chopped
-
to taste
unit
shredded lettuce, sliced avocado, and cheese, for serving
The cauliflower rice
-
2
cups
riced cauliflower (about 1 large head pulsed in a food processor)
-
1
tablespoon
olive oil
-
1
teaspoon
cumin
-
¼
cup
fresh cilantro, chopped
The mango salsa
-
1
unit
mango, chopped
-
1
unit
jalapeño, seeded and chopped
-
1
unit
juice of 1 lime
-
¼
cup
fresh cilantro, chopped
Instructions
- Marinate the steak in a ziplock bag with olive oil, orange juice, garlic, chipotle peppers, lime zest and juice, and cilantro for at least 30 minutes or overnight.
- Preheat the oven to 425°F.
- Spread the riced cauliflower on a baking sheet, toss with olive oil, cumin, and salt, then roast for 20 minutes, stirring halfway through. Stir in cilantro and lime juice after roasting.
- Preheat the grill or grill pan to high heat.
- Remove the steak from the marinade and sear for 5-8 minutes on each side until desired doneness. Let it rest for 10 minutes before slicing.
- Prepare the mango salsa by mixing mango, jalapeño, lime juice, cilantro, and salt in a bowl.
- Serve the cauliflower rice in bowls topped with steak, lettuce, avocado, salsa, and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
382
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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