Smoky Chipotle Steak Bowls with Roasted Vegetables and Pickled Onions

There’s something special about a steak dinner that feels both indulgent and comforting. These loaded steak bowls take that satisfaction to the next level, piling tender, spiced steak onto fluffy rice alongside a colorful medley of roasted vegetables and tangy pickled red onions. A drizzle of smoky chipotle crema ties everything together with a creamy, spicy finish.

Perfect for a weeknight meal that feels like a treat, this recipe is all about bold flavors and satisfying textures. The steak is seared to perfection, then finished in the oven, while the vegetables caramelize alongside it. Every bite offers a little bit of everything-savory, sweet, tangy and smoky.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SteakView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Core, deseed and dice green pepper into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges; thinly slice 2 of the wedges. Finely chop cilantro leaves and stems.
2. On a baking sheet, toss sweet potato, green pepper and onion wedges with a drizzle of oil and a generous pinch of salt and pepper. Roast on top rack, tossing halfway, until browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, combine rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, place sliced onion in a small bowl with vinegar, 1 teaspoon sugar and a pinch of salt. Stir, then set aside, stirring occasionally, until ready to serve.
5. In another small bowl, combine sour cream, half the Southwest spice blend, ¼ teaspoon chipotle powder and a big pinch of salt. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and add more chipotle powder if desired.
6. Pat steak dry with paper towels; season with salt, pepper and remaining Southwest spice blend. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add steak and cook until browned but not cooked through, 2-3 minutes per side. Transfer pan to oven. (If pan isn’t ovenproof, transfer steak to the baking sheet with vegetables, pushing vegetables to one side.) Roast to desired doneness, 5-7 minutes. Transfer steak to a cutting board and let rest.
7. Fluff rice with a fork; stir in 1 tablespoon butter, salt and pepper. Divide rice between bowls. Thinly slice steak against the grain. Top rice with sliced steak, roasted vegetables, pickled onion, chipotle crema and cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like sirloin, ribeye or flank steak works well. Adjust cooking time based on thickness.

How do I make the pickled onions ahead of time?

The pickled onions can be made up to 3 days in advance. Store them in an airtight container in the refrigerator.

Can I substitute the sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used in place of sour cream for the crema.