Chipotle Steak Bowl Recipe with Adobo Marinade

Getting a Chipotle steak bowl with guacamole for the whole family adds up fast. This homemade version uses fresh ingredients, costs a fraction of the price, and honestly tastes even better. The best part about making these at home is that you are in control. Load up on your favorite toppings, swap in extra veggies, skip what you don’t love, and make each bowl exactly how you want it. If you are craving Chipotle but want a fresher, healthier option you can feel good about, this Chipotle steak bowl recipe with adobo marinade is exactly what you need.

Why You’ll Love This Recipe

• It’s cheaper than Chipotle: A family of four at Chipotle with guacamole can easily run $60+.
• The marinade does all the work: A quick blend of chipotle peppers in adobo, lime, garlic, and spices creates a deeply smoky, restaurant-quality flavor with almost zero effort. Your blender handles it in 60 seconds.
• It’s totally customizable: Build your bowl exactly how you like it. Control your portions. You can add double protein or more cheese.
• It is a high-protein, feel-good meal: Steak, black beans, Greek yogurt, and fresh veggies make this bowl as nutritious as it is delicious. It actually fills you up.
• Meal prep approved: Make a big batch of marinated steak on Sunday and have lunch and dinner sorted for days. Just reheat the steak and assemble fresh bowls all week.
• Perfect for the family: Set out all the toppings buffet-style and let everyone build their own bowl.

Ingredients

Steak Marinade Ingredients

• 1.5–2 lbs flank steak, sirloin, or skirt steak
  • Protein that soaks up the marinade
• 1 can of Chipotle peppers in adobo sauce
  • Gives it a deep smoky flavor
• Juice of 1 lime
  • Adds brightness and acidity
• 4 garlic cloves, minced
  • Fragrant aromatics
• 1 tsp cumin
  • Adds earthiness and depth
• 1/2 tbsp onion powder
  • Enhances flavor
• 2 tsp chili powder
  • Adds smokiness and a spicy kick
• 1 tsp paprika
  • Adds smokiness
• 1 tsp dried oregano
  • Adds herby floral note
• 1 tsp salt
  • Adds flavor
• 2 tbsp olive oil
  • Helps give the steak a better sear
• 1/2 cup water
  • Thins out the marinade

Guacamole Ingredients

• 3 avocados
• 1 Roma tomato, seeded and diced
• 1 jalapeño, diced
• 1/2 small onion, diced
• 1/3 cup fresh cilantro
• Juice of 1/2 lime
• Salt, to taste

Click here for the guacamole recipe.

Bowl Ingredients

• Cilantro lime rice
• Corn
• Black beans
• Pico de gallo
• Plain Greek yogurt or sour cream
• Shredded Mexican cheese blend

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Add the chipotle peppers in adobo sauce, lime juice, garlic, cumin, onion powder, chili powder, paprika, oregano, salt, olive oil, and water to a blender. Blend until smooth.

Pour the marinade over the steak and refrigerate for at least 3 hours for maximum flavor.

Heat a pan or grill over medium-high heat and drizzle with oil. Cook the steak on each side until perfectly charred and cooked to your liking.

Let the steak rest for a few minutes, then slice into bite-sized pieces.

Assemble your bowl with cilantro lime rice, juicy steak, corn, black beans, guacamole, pico de gallo, shredded Mexican cheese, and a dollop of Greek yogurt or sour cream. Enjoy.

Chipotle Steak Bowl Recipe with Adobo Marinade Cooking Tips

If you have time, let the beef soak in the marinade overnight.

Let the meat rest before slicing it. Cutting too early will leak the juices.

Storage Tips

Store leftover steak in an airtight container in the fridge for up to 4 days. You can reheat in a skillet for a couple of minutes to bring back the seared crust.

Store all the toppings separately in an airtight container in the fridge. Assemble your bowls when ready to eat.

If you enjoyed this recipe, you might also like my Trader Joe’s shrimp bowl.

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