California Dreamin’ in a Bowl: Paleo, Whole30 California Burrito Bowl

There’s something magical about Southern California. Maybe it’s the sunshine, the salty ocean breeze, or the fact that you can surf in the morning and eat world-class tacos by lunch. Right now, my family and I are soaking up the good life in San Diego — the land of flip-flops, endless avocados, and some of the best burritos you’ll ever meet.

But as much as I love a real-deal California Burrito (you know, the kind stuffed with carne asada, guac, salsa, and — yes — French fries), I wanted to make a version that’s every bit as satisfying but made with fresh, whole ingredients. Something you can eat without needing a post-burrito nap.

That’s where this Paleo, Whole30 California Burrito Bowl comes in. It’s got all the essentials: tender, juicy marinated steak, crispy roasted potatoes, creamy guacamole, bright salsa, fresh cilantro, and a little jalapeño heat to keep things exciting. The only thing missing is the tortilla — and honestly, you won’t miss it.

Think of it as SoCal in a bowl: laid-back, colorful, and full of flavor. The kind of meal that tastes just as good after a beach day as it does on a busy weeknight at home.

California Burrito Bowl Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings
Cuisine: Mexican / California-inspired
Diet: Paleo, Whole30

Ingredients

For the Steak:

• 1 lb flank steak

• ½–1 jalapeño, diced (use ½ for milder flavor)

• 1½ tbsp olive oil

• 1 tsp minced garlic

• Juice of ½ a lime

• Salt and pepper, to taste

For the Potatoes:

• 2 small russet potatoes (or sweet potatoes), cut into wedges

• Avocado oil spray

• Salt and pepper, to taste

Toppings:

• Guacamole

• Fresh cilantro

• Salsa

• Jalapeño slices

Instructions

1. Marinate the Steak

   • In a freezer bag, combine jalapeño, olive oil, garlic, lime juice, salt, and pepper. Add steak, seal, and massage the marinade in. Let it marinate 30 minutes to 1 hour.

2. Roast the Potatoes

   • Preheat oven to 400°F.

   • Place potato wedges on a parchment-lined baking sheet, spray with avocado oil, and season with salt and pepper.

   • Bake 35 minutes, flipping halfway through, until golden and crisp.

3. Grill the Steak

   • Preheat outdoor grill to medium-high.

   • Grill steak 5–6 minutes per side (adjust for preferred doneness).

   • Rest steak for 5 minutes before cutting into bite-sized pieces.

4. Assemble the Bowls

   • Add roasted potatoes as your base.

   • Top with steak, guacamole, salsa, cilantro, and jalapeño slices.

Enjoy your California getaway… no plane ticket required.