Kickin’ Chipotle Steak Bowls with Roasted Veggies and Pickled Red Onion

There are few things more satisfying than steak for dinner: these carne-loaded bowls are hearty, filling, and most of all—absolutely delicious. Tender slices of seared steak are piled atop fluffy rice along with a melange of roasted veggies & zingy pickled red onion. Topped with smoky chipotle crema, one bite will have you totally bowled over.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position. Toss sweet potato, green pepper, & onion wedges on baking sheet with drizzle of oil & big pinch of salt & pepper. Roast(20-25 min.) on top rack, tossing halfway through, until browned & tender.

Step 2

Meanwhile, in sm. pot, combine rice, ¾C water, & big pinch of salt. Bring to boil, then cover & reduce to low simmer; cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 3

While rice cooks, toss sliced onion in sm. bowl with vinegar, 1t sugar, & salt. Set aside, stirring occasionally, until ready to serve.

Step 4

In second sm. bowl, combine sour cream, half of Southwest Spice, ¼t chipotle powder, & big pinch of salt. Add water, 1t at a time, until mixture reaches a drizzling consistency. Taste, adding more chipotle powder, if desired.

Step 5

Pat steak dry with paper towels; season with salt, pepper, & remaining Southwest Spice. Heat drizzle of oil in lg. pan over med.-high. Add steak, cooking (2-3 min. per side) until browned but not yet cooked through. Transfer pan to oven. Roast (5-7 min.) to desired doneness. Transfer to cutting board.

Step 6

Fluff rice with a fork; stir in 1T butter, salt, & pepper. Divide between bowls. Thinly slice steak against grain. Top rice with sliced steak, roasted veggies, pickled onion, crema, & cilantro. Serve.

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