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Steak Bowl (Paleo, Whole30, AIP)

Author: Michele
Servings: 1 servings
Look forward to your meal with this nutrient-dense, filling, and delicious steak bowl recipe. Easy to make and tons of flavor! Great for lunch or dinner and can be made ahead of time.
*This bowl serves 1 person or 2 if you eat smaller portions, so increase accordingly for more people
*There is no sauce included as I like this one as-is, but feel free to add a sauce if you'd like. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 1 tbsp Avocado Oil (divided)
  • 1 small Sweet Potato (peeled and diced or sliced into “fries”)
  • 1 small Beef Sirloin Steak (approx 3-4 oz)
  • 3/4 tsp Sea Salt (divided)
  • Optional: Herbs like Rosemary, Oregano, Thyme
  • 1 cup Cauliflower Rice
  • 1/2 Avocado
  • 1 Radish (sliced)
  • 1/4 Cucumber (sliced)
  • 1 cup Olives
  • 1 handful Baby Spinach (or other leafy green)
  • 1 tsp Lime Juice
  • Additional Sea Salt for sprinkling


  • Preheat oven to 425 F and line a baking sheet with parchment paper. Toss the sweet potatoes with 1/4 tsp sea salt and 1 tsp avocado oil. Place in the oven and roast until tender, about 30 minutes.
  • Meanwhile, heat 1 tsp of the oil in a pan on the stove over medium heat. Rub the remaining teaspoon of avocado oil over the steak, sprinkle with the remaining 1/2 sea salt, and if desired, sprinkle some herbs like rosemary, oregano, and/or thyme over each side as well.
  • Once the oil in the pan is hot, place the steak into the pan and leave for 5 minutes without disturbing, then flip and cook for another 5 minutes. This is a great time to slice the other veggies if you haven't done so yet! Check the temperature with an instant-read thermometer and remove it from the pan when done. (130 F for rare, 135 for medium-rare, 145 for medium and 155 for well done). Cover with some aluminum foil or a kitchen towel and let rest while you go onto the next step.
  • Put the cauliflower rice directly into the pan where the steak was and stir occasionally, scraping up the brown bits from the bottom of the pan, until done, about 5 minutes. The rice will turn brown and get a delicious nutty flavor.
  • Assemble the bowl. Sprinkle the lime juice and extra sea salt over the avocado. Enjoy!


You can make everything up to 4 days ahead but I'd save peeling the avocado until the last minute
Course: Dinner, Main, Main Course
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, dairy free, full meal, gluten free, lunch, nourish bowl, nut free, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !