A hearty and nutritious bowl combining tender steak, creamy avocado, and fresh vegetables over a wholesome grain base.

Scale

2 boneless beef steaks (450 g / 1 lb)

1 tablespoon olive oil (15 ml)

1 teaspoon ground cumin (5 g)

1 teaspoon paprika (5 g)

1/2 teaspoon garlic powder (2 g)

1/2 teaspoon salt (3 g)

1/2 teaspoon black pepper (2 g)

1 cup uncooked brown rice (200 g)

2 cups water (480 ml)

2 ripe avocados, sliced

1 cup cherry tomatoes, halved (150 g)

1 cup corn kernels (150 g)

1 cup black beans, drained and rinsed (170 g)

1 small red onion, sliced

1 cup shredded lettuce (50 g)

3 tablespoons olive oil (45 ml)

2 tablespoons lime juice (30 ml)

1 teaspoon honey (5 ml)

1/2 teaspoon salt (3 g)

1/4 teaspoon black pepper (1 g)

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Cook the rice with water until tender, then fluff and set aside.

Season the steak with olive oil and spices.

Cook steak in a hot pan for 3–5 minutes per side, then rest and slice.

Mix dressing ingredients in a bowl.

Assemble bowls with rice, steak, and toppings.

Drizzle dressing over and serve.

Slice steak against the grain for tenderness.

Add avocado just before serving to keep it fresh.

Adjust seasoning and toppings to taste.