A filling rice bowl with steak, sweet potatoes, and chimchurri sauce
In my (not so) professional opinion, rice bowls make the very best meals. Grains, protein, and veggies all in one dish. I love it. There’s a co-op in Boise that sells health food as well as made to order meals. The Co-Op has a rice bowl on their menu that they call the Patagonia Bowl. It is literally one of my favorite things to eat. Ever. Due to the risk of spending all of my money buying Patagonia Bowls, I decided I needed to know how to make it myself.
This dish has Argentinian flavors (hence the chimchurri), with sweet potatoes, corn, and steak. The flavor is so hard to describe because I have never tasted anything like it before. I don’t have a lot of experience with Argentinian food but if it’s anything like this rice bowl, I want it everyday.
I made a fairly large batch of this because my kids eat rice like it’s going out of style and because I like to have leftovers for lunches. If you’re feeding a smaller group you may want to cut the recipe in half because it does make quite a bit. Six people could eat fairly large servings from one whole batch. This dish is also pretty filling as it has steak, rice, and sweet potatoes.
I cook my steak in the skillet to cut down on dishes and to keep from turning on my oven (since it’s 100 degrees outside right now!). If you have a grill and want to put a little extra effort into the dish I think that the steak would be amazing marinated in the chimchurri sauce and grilled. However, oven and skillet methods work great as well.
This rice bowl has inspired me to make all things Argentinian so I’ll be off to the kitchen now. Go make this dish and let us know how it goes!