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Carne Asada Bowls take one of my most popular recipes and turn it into a complete meal. I wanted a way to enjoy this flavorful steak as the centerpiece of a hearty dinner, beyond the typical taco filling or salad topping. These bowls start with seasoned quinoa, adding protein and a nutty flavor that complements the marinated steak. Then comes layers of fresh tomatoes, crisp radishes, creamy avocado, and crumbled cotija cheese.
The jalapeño ranch ties everything together with a creamy, tangy kick that enhances the bowl instead of overwhelming it. You can make these with freshly grilled steak or to use up leftovers – either way, these bowls turn Carne Asada into something that satisfies a bigger appetite while keeping all the flavors I love about the original recipe.
Table of Contents
Carne Asada Bowl Ingredients
- Carne Asada: You can use my grilled carne asada or oven carne asada version. Either way, slice it thinly against the grain.
For the Jalapeño Ranch Dressing:
- Sour Cream: Full-fat sour cream gives the best rich, tangy flavor. Mexican crema works well too.
- Jalapeño: Look for firm, bright green peppers with smooth skin. I often remove the seeds for a milder dressing.
- Garlic: Choose fresh heads with tight, papery skin and firm cloves.
- Fresh Cilantro: Look for bright, perky leaves with no yellowing.
- Green Onions: Choose fresh, crisp ones with bright green tops.
- Lime Juice: Fresh is best here. Look for limes that feel heavy for their size.
- Sea Salt: Fine sea salt blends well into dressings.
For the Quinoa:
- Quinoa: Rinse it thoroughly before cooking to remove the bitter coating.
- Olive Oil: Use a good quality extra-virgin olive oil for the best flavor.
- Lime Juice: Fresh lime juice brightens the quinoa. One juicy lime should be enough.
- Sea Salt: Just a small amount enhances the quinoa’s natural flavor.
For the Bowl:
- Cherry Tomatoes: Look for plump, firm tomatoes with bright color.
- Radishes: Choose firm radishes with bright red skin and fresh greens.
- Avocado: Select one that yields slightly to gentle pressure but isn’t soft.
- Cotija Cheese: This crumbly Mexican cheese adds nice saltiness – I like to add a generous sprinkle for extra flavor.
6 Recipe Tips
- Rinse the Quinoa: Unless the package specifically says “pre-rinsed,” don’t skip this step. It removes the naturally bitter coating called saponin that can make quinoa taste soapy.
- Cook Quinoa Ahead: I often make a big batch of quinoa on the weekend. It keeps well in the refrigerator for quick meals during the week.
- Control the Heat: For milder jalapeño ranch, remove all seeds and membranes. Leave some in if you prefer more spice.
- Let the Dressing Rest: The flavors meld beautifully when the dressing sits for at least 15 minutes before serving.
- Slice the Steak Right: Always cut the carne asada across the grain for tender slices. Let it rest before slicing to keep the juices in.
- Balance Your Bowl: The key to these bowls is the contrast of warm quinoa, cold toppings, and room temperature or warm steak. I like to assemble just before serving.
Recipe Options
- Grain Alternatives: Brown rice or farro work well instead of quinoa. Just adjust cooking times according to package directions.
- Add More Toppings: Grilled corn, roasted bell peppers, or black beans make great additions to these bowls.
- Double the Dressing: The jalapeño ranch makes a great dip for veggies or spread for sandwiches. I often make extra to have on hand.
- Add Some Greens: Add a handful of mixed greens or arugula to the bowl for extra freshness and color.
How to Store and Reheat
These bowls are great for meal prep. Store all components separately in airtight containers in the refrigerator. The quinoa will keep for up to 5 days, and the jalapeño ranch dressing stays fresh for about 4 days. Cooked carne asada is best used within 3 days. Store sliced avocado with a bit of lime juice to prevent browning, or better yet, slice it fresh when ready to serve.
For reheating, warm the quinoa in a skillet with a splash of water. Gently heat the steak in a skillet over medium-low heat just until heated through, or enjoy it cold. Assemble your bowl with fresh toppings and dressing right before eating for the best texture and flavor.
Don’t you love how versatile Carne Asada can be beyond the traditional taco? The combination of seasoned quinoa, fresh toppings, and that creamy jalapeño ranch brings new life to the steak, whether freshly grilled or leftover from yesterday. I like how the different textures and temperatures play off each other – warm quinoa, cool vegetables, and savory steak in each bite. It’s a great way to stretch a weekend grilling session into a quick weeknight dinner.
More Ways to Enjoy Carne Asada
How to Make Carne Asada Bowls
Start by cooking the quinoa either in a rice cooker or on the stovetop. The rice cooker method is hands-off, while stovetop takes about 20 minutes. While the quinoa cooks, make the jalapeño ranch dressing. Simply combine all dressing ingredients in a food processor and blend until smooth.
If you’re cooking the Carne Asada fresh, prepare it according to my grilled or oven recipe. Otherwise, slice your leftover steak thinly against the grain. Once the quinoa has cooked and cooled slightly, drizzle it with olive oil and lime juice. This adds flavor and keeps the grains from sticking together. Assemble the bowls by dividing the seasoned quinoa among serving dishes, then topping with sliced steak, tomatoes, radishes, avocado, and crumbled cotija. Finish with a generous drizzle of jalapeño ranch and fresh cilantro if desired.
Carne Asada Bowl
Ingredients
For the Jalapeño Ranch Dressing
- 1 1/2 cups sour cream or Mexican crema
- 1 jalapeño seeded and coarsely chopped
- 1 clove garlic minced (recipe note #1)
- 1/4 cup chopped fresh cilantro leaves plus more for garnish, optional
- 2 small green onions chopped
- 1 tablespoon fresh lime juice from about 1/2 of a lime
- 1/2 teaspoon fine sea salt plus more to taste
To Make the Quinoa
- 1 1/2 cups dry quinoa rinsed thoroughly and drained (recipe note #2)
- 3 cups cold water ideally filtered
- 1/4 teaspoon fine sea salt optional
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice from about 1 lime
For the Bowl
- 2 cups cherry tomatoes halved
- 4 radishes thinly sliced
- 1 large avocado thinly sliced
- 2 ounces crumbled cotija cheese or more
- 1/2 recipe Grilled Carne Asada or Carne Asada made in the oven, thinly sliced across the grain
Instructions
- Make these bowls with freshly grilled Carne Asada steak (you'll need 1/2 recipe) or with leftovers.
Cook the Quinoa (2 Options)
- Cook the quinoa either in a rice cooker (my preferred method) or on the stovetop. (Quinoa can be cooked and cooled, then refrigerated for up to 5 days.)
- Rice Cooker Instructions: Add quinoa, water and salt (optional) to a rice cooker and stir to combine. Cook on white rice setting (25 to 35 minutes, depending on brand). Once done, let stand 5 minutes, then fluff with fork and turn rice cooker off to allow quinoa to cool slightly.
- Stovetop Instructions: In a saucepan, combine quinoa, water and salt (if using) and bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 5 minutes more. Fluff with fork and set aside to cool slightly.
Make the Dressing
- Combine all 7 jalapeño ranch dressing ingredients (sour cream through salt) in a food processor (or blender pitcher) and process until smooth. Taste for seasoning and add more salt if desired; transfer to serving pitcher or jar. Cover and refrigerate until ready to serve.
Assemble the Bowls
- Drizzle cooked quinoa with olive oil and lime juice. Season lightly with salt if desired and toss to coat.
- Divide seasoned quinoa among individual serving bowls. Top each bowl evenly with tomatoes, radishes, avocado, cotija and thinly sliced Carne Asada steak. Drizzle desired amount of dressing over each bowl and garnish with chopped cilantro if desired; serve.
Notes
- For a more pungent garlic flavor, use 2 cloves.
- You can cook quinoa up to 5 days in advance and store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
