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Paleo Carne Asada Bowl

Paleo Carne Asada Bowl: A Flavorful Summer Delight

Enjoy a flavorful and healthy Paleo Carne Asada Bowl that satisfies cravings while meeting health goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican, Paleo
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Bavette Steak (Flank or Skirt) Main protein, choose flank for tenderness or skirt for richer flavor.
  • 1/4 cup Orange Juice For marinade; can substitute with lemon juice.
  • 2 tablespoons Extra Virgin Olive Oil Can also use avocado oil.
  • 1 teaspoon Garlic Powder Adjust based on taste preferences.
  • 1 teaspoon Dried Oregano Brings earthiness to marinade.
  • 1 teaspoon Cumin (or Cinnamon for AIP) Adjust according to dietary needs.
  • 1 teaspoon Smoked Paprika Optional for an AIP-friendly version.
  • 1 teaspoon Sea Salt Essential for flavor enhancement.
For the Pico de Gallo
  • 2 mini Cucumbers Fresh crunch; use a variety for color.
  • 4 medium Radishes For a peppery bite; can substitute with bell peppers.
  • 1/2 medium Red Onion Soak in water for milder flavor.
  • 1 lime Lime Fresh juice is best.
  • 1/4 cup Fresh Cilantro Adjust to your liking.
For the Dressing
  • 1 medium Avocado Ensure it's ripe.
  • 1/4 cup Filtered Water Adjust for consistency.
For the Bowl
  • 2 cups Cauliflower Rice Fresh or frozen.
  • 2 tablespoons Ghee (or Olive Oil for AIP) Coconut oil is also a good alternative.
  • 1 teaspoon Turmeric Powder Adds color and health benefits.
  • 1 teaspoon Dried Oregano Extra flavor enhancement.
  • 1/4 teaspoon Black Pepper Omit for AIP.
  • 2 cups Shredded Lettuce Forms the base layer.
Optional Garnishes
  • 1 sliced Avocado For presentation.
  • 1/4 cup Coconut Yogurt Dairy-free option.
  • 2 wedges Lime For a zesty finish.

Equipment

  • Grill
  • Blender
  • Sauté pan
  • Mixing Bowl

Method
 

Preparation Steps
  1. Marinate the Steak: Clean and trim the bavette steak. Mix orange juice, olive oil, garlic powder, oregano, cumin, smoked paprika, and sea salt. Coat the steak in the marinade, cover, and refrigerate for 1 to 4 hours.
  2. Prepare Pico de Gallo: Chop cucumbers, radishes, and red onion. Combine with lime juice, cilantro, and salt. Chill in the fridge for 30 to 60 minutes.
  3. Make Avocado Dressing: Blend avocado, lime juice, water, olive oil, cilantro, and salt until smooth. Set aside in the fridge.
  4. Grill the Steak: Preheat your grill. Cook the marinated steak for about 6 minutes on each side or until reaching 130°F for medium-rare. Rest for 5 minutes before slicing.
  5. Cook Cauliflower Rice: Heat ghee in a sauté pan. Add cauliflower rice, turmeric, oregano, and black pepper. Sauté for 5 to 8 minutes until tender.
  6. Assemble the Bowl: Layer shredded lettuce, sautéed cauliflower rice, sliced steak, and drizzle with avocado dressing. Top with pico de gallo and optional garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 34gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, rest the grilled steak before slicing. Use fresh ingredients whenever possible for best taste.

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