CHIPOTLE STEAK & AVOCADO BOWLS

4 SERVINGS

MAKES

1 cup

2 cups ⅓ cup ¼ cup 2 1 2 tsp ½ tsp 2 tsp ¾ tsp ¾ tsp 2 2 6 cups red jasmine rice

baby spinach canola oil cider vinegar small cloves garlic, minced green onion, chopped liquid honey salt

top sirloin grilling steak (¾ inch thick) canola oil salt chipotle chili powder corncobs, husked jalapeño peppers, sliced baby spinach 1 avocado, diced ⅓ cup pepitas, toasted 2 green onions, thinly sliced ½ cup crumbled feta cheese lime wedges and/or sour cream (optional)

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.

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.

ON THE TABLE IN MINUTES

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 ¼ cup of the Green Onion Vinaigrette. Sprinkle with feta; serve with lime wedges and sour cream (if using).

about 692 cal, 33 g pro, 38 g total fat (5 g sat. fat), 59 g carb (8 g dietary fibre, 6 sugar), 53 mg chol, 801 mg sodium, 926 mg potassium. % RDI: 5% calcium, 46% iron, 35% vit A, 42% vit C, 62% folate.