Taco Bell Power Bowl (Copycat Recipe)
Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!
Ingredients
- 1 cup Mexican red rice prepared
- 1/2 cup black beans rinsed and drained
- 3 ounces strip steak cooked and chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup cheddar cheese shredded (about 1 ounce)
- 1/2 cup romaine lettuce chopped
- 1/8 cup diced tomatoes
- 2 tablespoons guacamole
- 2 tablespoons sour cream
For the creamy avocado ranch dressing:
- 1/2 cup sour cream
- 1/2 cup water
- 2 tablespoons buttermilk powder
- 1 ripe avocado pitted, peeled, and chopped
- 1 teaspoon lemon juice
- 1/4 fresh jalapeño chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon chives or green onion chopped
Instructions
- PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
- REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
- MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
- WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
- BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
- ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
- ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
- SERVE: Serve immediately while warm and fresh.
Notes
Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.
Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.
Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.
Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.
Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.
Nutrition
Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg