Steak and Guacamole Rice Bowls

By: Instant Culinary Team

Steak and Guacamole Rice Bowls
cuisine icon Cuisine
American, Mexican
cuisine icon Difficulty
Easy
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
3-4 servings, air fry, american, bell peppers, cilantro, cook 21 min, cooked rice, dinner bowls, easy, fajita peppers, flank steak, gluten free, guacamole for, Instant Culinary Team, limes for, mexican, olive oil, pico de gallo, prep 25 min, red onion, salt, skirt steak, sweet potato, sweet potatoes, taco seasoning

prep icon Prep Time
25 min
cook icon Cook Time
21 min

serving icon Servings
3-4 Servings
Ingredients
  • 1 lb flank steak
  • 2 tbsp taco seasoning
  • 1 sweet potato
  • 2 bell peppers
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tbsp salt
  • ½ cup cilantro
  • 4 cups Cooked rice
  • Pico de Gallo
  • Limes for
  • Guacamole for
Instructions
  • Rub the flank steak with the taco seasoning.
  • Air Fry the steak at 400°F / 205°C for 5-6 Minutes or until browned. Set aside on a plate to rest while you prepare the remaining vegetables.
  • In a large bowl, toss the julienne peppers and onions with half of the olive oil and salt.
  • In another bowl, toss the diced sweet potato with the remaining olive oil and salt.
  • Pile the peppers and onions on one side of the basket. It is okay if they are in a tall pile. Place the sweet potatoes on the other side of the basket. Air Fry the vegetables at 400°F / 205°C for 13-15 Minutes, tossing the peppers and sweet potatoes separately after 7 Minutes. After the vegetables are done, remove and set aside on a plate.
  • Slice the steak against the grain into thin slices.
  • To build the bowl, start by spreading out some cooked rice. Top with a few slices of steak, some peppers and onions, sweet potatoes, a scoop of guacamole, a slice of lime, and a scoop of pico de gallo. Sprinkle with cilantro.
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