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Paleo Carne Asada Bowl (Whole30, AIP-friendly)

4.82 from 16 votes

What’s Inside: This Paleo Carne Asada Bowl recipe is perfect for summer grilling and meal prep! It’s a lightened up low carb version of your favorite takeout alternative, yet filling, and packed with fresh flavors like the Cucumber-Radish Pico de Gallo, grilled flank steak, and creamy avocado dressing. It’s AIP-friendly and Whole30, too!


This Paleo Carne Asada Bowl recipe is perfect for summer and meal-prep! It's light, yet filling, and packed with fresh flavors.

Delicious and Easy Carne Asada Bowls

This Paleo Carne Asada Bowl recipe is the perfect summertime meal! I recently took a poll inside my private meal plan community on what their favorite summer meal was… and I mostly received a mix of grilled meats, crisp veggies, and bold flavors. And, I obviously agree and was inspired while making this dish that fits the bill perfectly! It’s filling and satisfying, but won’t weigh you down or make you feel sluggish. This is the definition of fueling your body with healthy and delicious food!

The star of this dish is — no surprise — the juicy, tender, succulent grilled carne asada. The carne, aka the steak shines so bright because of the marinade it’s grilled with and because of the other meal components, like the bright and fresh Cucumber-Radish Pico de Gallo, the creamy avocado dressing, and the bed of fresh salad greens mixed with turmeric cauliflower rice as the base of the bowl.

 

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This is a must-make recipe for summertime lunches, dinners, and meal prep! You can easily prep the components separately and bring it all together just before serving.

What Kind of Meat Do You Use for Carne Asada?

Traditionally, carne asada is with skirt steak or flank steak. While these two cuts of beef are similar and can be used interchangeably, they do have some distinct differences.

 

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Flank steak (or, Bavette) is a more lean option and has a great, intense meaty flavor. This is the cut I used that I sourced from Grass Roots Coop, ensuring it’s grass-fed, grass-finished, and sustainably raised which is not only more nutrient-dense but healthier for the environment. Skirt steak also has an intense meaty flavor, but its fibers can get tougher than flank steak. Skirt steak should only be cooked to rare or medium-rare; otherwise, it will get too chewy.

Both flank and skirt steaks, like any steak, should be allowed to rest for a few minutes after cooking, then sliced against the grain before serving. This ensures optimal juiciness!

This Paleo Carne Asada Bowl recipe is perfect for summer and meal-prep! It's light, yet filling, and packed with fresh flavors.

Key Ingredients

This recipe for Paleo Carne Asada Bowls is comprised of four ingredient groups: the steak and marinade, the cucumber-radish pico de gallo, the avocado dressing, and the bowl’s foundation.

  • For the Steak and Marinade, you’ll need: 2 pounds of Bavette Steak (Flank or skirt), ¼ cup orange juice, the juice of 1 lime, extra-virgin olive oil, garlic powder, dried oregano, cumin (or cinnamon for AIP), sweet or smoked paprika (omit for AIP), coriander powder (omit for AIP), and sea salt.
  • For the Cucumber-Radish Pico de Gallo: Mini cucumbers, radishes, red onion, lime (juice and zest), fresh cilantro, and sea salt.
  • For the Avocado Dressing: 1 ripe avocado, lime (juice and zest), extra virgin olive oil, fresh cilantro, and sea salt.
  • For the Bowl: 4 cups of cauliflower rice, turmeric powder, sweet or smoked paprika, dried oregano, sea salt, freshly cracked black pepper (omit for AIP), and shredded lettuce (or any preferred greens).
  • Garnish with sliced avocado, coconut yogurt, lime wedges, and sea salt.

Tip: Take this carne asada bowl to the next level with the addition of one of my favorite dairy-free cheese sauces!

This Paleo Carne Asada Bowl recipe is perfect for summer and meal-prep! It's light, yet filling, and packed with fresh flavors.

How To Make a Paleo Carne Asada Bowl

  1. Marinate the Steak: Clean steak and cut off any “silver skin” on the fat layer that may remain for a more easily chewable bite. Place steak in a baking dish or Ziplock bag. Combine all other ingredients for marinade in a small mixing bowl and whisk, pour over the steak and make sure it’s fully coated. Refrigerate and allow it to marinade for at least 1 to 4 hours.
  2. Prepare Sauce and Salsa: Meanwhile, combine all pico de gallo ingredients in a small mixing bowl, and let sit for the flavors to meld. Store in the refrigerator until ready to use. Also, prepare the avocado dressing at this time by combining all ingredients in a food processor or blender. Add water as needed to loosen the dressing. Store in the refrigerator until ready to use.
  3. Grill the Steak: Heat a grill or cast iron skillet over high heat, add olive oil and once shimmering, place the marinated steak (discard the extra marinade). Grill on each side for approx. 6 minutes for medium-rare or more if you’d like it well-done (depending on thickness of steak). Once ready, let the steaks rest for 5 minutes, and slice thinly at a bias.
  4. Prepare Cauliflower Rice and Salad: In a skillet, add ghee or oil over medium-low heat. Add cauliflower rice (fresh or frozen) and season with seasonings. Mix to combine with a wooden spoon and cook for 5-8 minutes until rice is soft. Set aside. In serving bowls, add salad greens and cauliflower rice to be the base of the bowl.
  5. Assemble the Carne Asada Bowl: Add sliced steak over cauliflower rice, drizzle with avocado dressing and optionally garnish with sliced avocado, lime wedges, cilantro, and coconut yogurt. Enjoy!
This Paleo Carne Asada Bowl recipe is perfect for summer and meal-prep! It's light, yet filling, and packed with fresh flavors.

Storage Instructions

If making these Whole30 Carne Asada bowls for meal prep, assemble as directed in individual, airtight containers and eat as desired throughout the week. They will keep for up to 4 days.

This Paleo Carne Asada Bowl recipe is perfect for summer and meal-prep! It's light, yet filling, and packed with fresh flavors.

More Recipes To Try

If you enjoyed this Paleo Carne Asada Bowl recipe, then you’ll love these other quick and easy weeknight meals:

paleo carne asada bowl

Paleo Carne Asada Bowl (Whole30, AIP-friendly)

4.82 from 16 votes
This Paleo Carne Asada Bowl recipe is perfect for summer & meal prep! It's light, fresh, and filling. It's AIP and Whole30, too.
Prep Time: 20 mins
Cook Time: 12 mins
marinade time: 1 hr
Total Time: 1 hr 32 mins
Yeild: 4 people

Ingredients

Steak & Marinade

  • 2 lbs Bavette Steak (Flank, or skirt)
  • 1/4 cup orange juice
  • 2 tbsp extra virgin olive oil plus more for grill, or use a spray
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp cumin or cinnamon, for AIP
  • 1/2 tsp sweet or smoked paprika omit for AIP
  • 1/4 tsp coriander powder omit for AIP
  • sea salt to taste

Cucumber-Radish Pico de Gallo

  • 2 mini cucumbers diced
  • 2-3 radishes diced
  • 1/4 cup red onion diced
  • 1 lime juiced and zested
  • 2 tbsp fresh cilantro finely chopped
  • sea salt to taste

Avocado Dressing

  • 1 small, ripe avocado
  • 1 lime juiced and zested
  • 1/4 cup filtered water plus more as needed
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp fresh cilantro finely chopped
  • sea salt to taste

Bowl

  • 4 cups cauliflower rice
  • 1 tbsp ghee or olive oil for AIP
  • 1 tsp turmeric powder
  • 1/2 tsp sweet or smoked paprika omit for AIP
  • 1 tsp dried oregano
  • sea salt to taste
  • black pepper to taste; omit for AIP
  • 4 cups shredded lettuce and/or greens of choice
  • Optional garnishes: sliced avocado, coconut yogurt, lime wedges

Instructions:

  • Prepare the steak with marinade: Clean steak and cut off any “silver skin” on the fat layer that may remain for an easy-to-chew texture. Place steak in a baking dish or Ziplock bag. Combine all other ingredients for marinade in a small mixing bowl and whisk, pour over the steak and make sure it’s fully coated. Refrigerate and allow it to marinade for at least 1 to 4 hours.
  • Prepare Pico de Gallo and Avocado dressing: Meanwhile, combine all pico de gallo ingredients in a small mixing bowl and let sit for the flavors to meld. Store in the refrigerator until ready to use. Also prepare the avocado dressing by combining all ingredients in a food processor or blender. Add water as needed to loosen the dressing. Store in the refrigerator until ready to use.
  • Grill steak: Heat a grill or cast iron skillet over high heat, add olive oil and once shimmering, place the marinated steak (discard the extra marinade). Grill on each side for approx. 6 minutes for medium-rare or more if you’d like it well-done (depending on thickness of steak). Once ready, let the steaks rest for 5 minutes and slice thinly.
  • Make cauliflower rice and salad: In a skillet, add ghee or oil over medium-low heat. Add cauliflower rice (fresh or frozen) and season with seasonings. Mix to combine with a wooden spoon and cook for 5-8 minutes until rice is soft. Set aside. In serving bowls, add salad greens and cauliflower rice to be the base of the bowl.
  • Assemble the bowl: Add sliced steak over cauliflower rice, drizzle with avocado dressing and optionally garnish with sliced avocado, lime wedges, cilantro, and coconut yogurt.
Diet: Spanish
Keywords: AIP, paleo, whole30
grass roots nutrition box

This recipe was made in partnership with Grass Roots Coop. As always, I only recommend and partner with brands I trust and use myself.

 

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-Alison Marras
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16 comments

  1. Loved the wee cucumber-radish salad and the avocado dressing! So many flavours and they all go so well together. Cauliflower rice was amazing. Thanks!

  2. This recipe was SO delicious! I loved all of the spices with the steak. And the cucumber radish salsa was out of this world! I loved all the flavors together. My husband is already asking me when we will make it again!

  3. I’m ready to make this for my lunches next week. Sounds delicious for meal prep and I can’t wait to eat it!

  4. I love that you used cauliflower rice as the base for this bowl. The meat looks so tender and delicious, and what fabulous accents you’ve added!

  5. My family is going to love this! The flavors are perfect and I can’t wait to try this recipe!

  6. SUCH a good recipe! Super easy to make and soooo flavorful. I absolutely loved it and will be making it again for friends!