Cilantro Steak Bowl

Fresh nectarine slices on top of sliced seared steak and cilantro rice make a refreshing twist on a traditional burrito bowl.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 1½ cups prepared cauliflower rice
  • Juice of 1 medium lime
  • ½ cup finely chopped cilantro
  • 1½ cups baby arugula
  • ½ lb. beef sirloin roast strips
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. coconut oil
  • 1 large nectarine, pitted and sliced
  • 1 medium avocado pitted, peeled, and sliced
  • 2 green onions, finely diced
  • ¼ cup pomegranate arils


  • Divide the prepared rice between two small bowls. Squeeze lime juice over rice and add cilantro. Stir until well mixed, salt to taste. Top with arugula.
  • Season sirloin strips with salt and pepper. In a skillet, heat the coconut oil over medium high until melted. Add the steak and cook until desired level of doneness. Cut into pieces and place over rice.
  • Top with nectarine and avocado slices. Garnish with green onions and pomegranate arils.