Perfect for lunch or dinner, this satisfying bowl will keep you full and happy.
- Total time 45 minutes
- Portion size 4 servings
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.
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