Zesty Brazilian Beef Burrito Bowls
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Juicy picanha steak simmered in a vibrant citrus-herb marinade, served over cilantro-lime rice with roasted sweet potatoes, black beans, and fresh toppings. A fun, flavorful family fiesta!
Ingredients
- 1 1/2 lbs picanha steak
- 1/2 cup orange juice
- 2 tbsp lime juice
- 4 cloves garlic, minced
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups brown rice
- 1/2 cup cilantro, chopped
- 1 tbsp lime zest
- 2 medium sweet potatoes, cubed
- 2 tbsp olive oil
- 1 15oz can black beans
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 4 lime wedges
Instructions
- 1
In a shallow baking dish, combine orange juice, lime juice, garlic, cumin, oregano, chili powder, salt, and pepper. Add picanha steak and turn to coat. Cover and marinate for 30 minutes to 1 hour.
- 2
Preheat oven to 400°F. Toss sweet potato cubes with olive oil and spread on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
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