Carne Asada Street Taco Bowls

Traditional carne asada street tacos in a bowl form! This recipe brings street taco flavors with fresh cilantro and onion, prepared easily for meal prep.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the rice and water to the pot and follow the instructions for making brown rice.

Step 2

While the rice is cooking, make the marinade by combining all the marinade ingredients in a large bowl. Mix well, then add the steak to the bowl and transfer it to the fridge to marinate for at least 10 minutes.

Step 3

When the rice is done cooking, add 1/3 cup of the brown rice to each of 8 meal prep containers. Rinse and dry the inner pot and then add the cauliflower florets and 1 cup of water to the pot. Follow the instructions for cooking cauliflower.

Step 4

When the cauliflower is done cooking, add 1 cup of the cooked cauliflower to each of the 8 meal prep containers with the rice. Set aside. Rinse and dry the inner pot.

Step 5

When the steak is done marinating, place the trivet in the pot and add the steak and marinade to the pot along with 1/2 cup of water. Close and lock the lid, then turn the steam release handle to sealing.

Step 6

Select Pressure Cook (high) and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

Step 7

Using tongs, transfer the steak to a cutting board, cut into small pieces, and then transfer the steak back to the pot. Select Sauté and continue cooking the steak until it's cooked through, about 5 minutes.

Step 8

Use a slotted spoon to divide the steak evenly into the meal prep containers. Top each serving with chopped cilantro and onions.

Step 9

Store in the fridge for up to 4 days or freeze for up to 2 months.

Step 10

Reheating: Microwave each thawed serving for 2 to 3 minutes.