Chipotle Steak & Avocado Bowls Chipotle Steak & Avocado Bowls

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Suech and Beck

Perfect for lunch or dinner, this satisfying bowl will keep you full and happy. 

  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Green Onion Vinaigrette:


Cook rice according to package directions; fluff with fork.

Green Onion Vinaigrette: Meanwhile, in 2-cup liquid measure or small bowl, combine spinach, oil, vinegar, garlic, green onion, honey and salt; using immersion blender, purée until smooth. Set aside.

Bowls: Rub steak with oil; sprinkle with salt and chili powder. In cast-iron skillet, cook steak over medium heat, flipping once, until medium-rare, 6 to 8 minutes. Transfer to cutting board; tent with foil. Let rest for 10 minutes before slicing across the grain.

Wipe pan clean. Cut kernels from corncobs; cook corn and jalapeño peppers in even layer over medium-high heat, without stirring, 1 to 2 minutes. Stir; continue to cook until charred, 1 to 2 minutes.

Divide rice, steak, corn mixture, spinach, avocado, pepitas and green onions among 4 bowls; drizzle each with 1/4 cup of the Green Onion Vinaigrette. Sprinkle with feta; serve with lime wedges and sour cream (if using).

Test Kitchen Tip:  Charring the jalapeños mellows the heat and adds smokiness.


To discover more recipes ideas using avocados, visit:

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 801 mg
  • Sugars 6 g
  • Protein 33 g
  • Calories 692
  • Total fat 38 g
  • Potassium 926 mg
  • Cholesterol 53 mg
  • Saturated fat 5 g
  • Total carbohydrate 59 g
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Lunch & Dinner

Chipotle Steak & Avocado Bowls