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+ servings

Southwest Steak Grain Bowl

Course Main
Cuisine American
Keyword beef, grainbowl, steakbowl
Prep Time 20 minutes
Servings 2
Author Amee


For the bowl:

  • 8 oz precooked Garlic Lime Flat Iron Steak
  • 2 cups packed massaged kale
  • ½ cup cooked quinoa
  • ½ cup cooked black beans homemade or canned, rinsed and drained of juice
  • ½ avocado sliced
  • ½ cup good quality Pico de Gallo
  • 4 tbsp Creamy Verde Dressing
  • *optional nutrition boost: ½ cup broccoli sprouts

For the dressing:

  • ½ cup salsa Verde your favorite brand
  • ¼ cup fresh cilantro packed
  • 1 lime juiced
  • 2 tbsp extra-virgin olive oil
  • 1 cup nonfat plain Greek yogurt
  • 1-2 tbsp diced pickled jalapenos in the jar, amount depends on level of heat desired
  • ½ tsp salt


  • Dressing Directions:
    Place all ingredients in a food processor or high quality blender and blend until smooth. Pour into a mason jar and refrigerate until ready to serve.
    Bowl Directions:
    Rinse fresh kale, thoroughly and pat dry. Slice leaves off the hard middle stem and chop into bite-size pieces. Place leaves into a salad spinner and cover with water. Drain kale and spin until excess water is drained. Pat leaves dry and add 2 tbsp olive oil. Massage oil into leaves until thoroughly coated. Add a little salt, to taste, and set aside. *You can do this ahead of time and refrigerate until ready to serve to soften kale. Layer ingredients, dividing between two large bowls, starting with kale and ending with steak. Top with 2 tbsp creamy Verde dressing on each bowl. Serves 2.