Description
Bring the bold flavors of the Southwest into your home with this Hearty Prime Rib Crunchy Southwest Bowl. Perfect for a cozy family dinner or a casual weeknight gathering, this dish combines tender prime rib, fresh vegetables, creamy avocado, and a satisfying crunch from tortilla chips. Inspired by classic Southwestern cuisine, it’s a versatile, flavor-packed meal that can be customized for your family’s tastes. Quick to assemble and visually stunning, it turns leftover prime rib into a vibrant, wholesome bowl everyone will love.
Ingredients
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2 cups cooked prime rib, thinly sliced
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1 cup cooked brown rice or quinoa
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1 cup black beans, rinsed and drained
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1 cup corn kernels, fresh or frozen
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1 large red bell pepper, diced
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1 large yellow bell pepper, diced
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1 small red onion, thinly sliced
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2 cups shredded romaine or mixed greens
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1 avocado, diced
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1 cup cherry tomatoes, halved
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1 cup shredded cheddar or pepper jack cheese
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1/2 cup crushed tortilla chips
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon chili powder
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Salt and black pepper, to taste
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1/4 cup fresh cilantro, chopped
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Lime wedges for serving
Southwest Dressing (Optional)
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1/2 cup Greek yogurt or sour cream
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1 tablespoon lime juice
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1 teaspoon honey
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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Salt and black pepper, to taste
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced red and yellow bell peppers and sliced red onion. Sauté for 5–7 minutes until tender but slightly crisp. Season with salt, black pepper, smoked paprika, cumin, and chili powder. Remove from heat and set aside.
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Slice leftover or freshly cooked prime rib thinly against the grain. Warm gently in a skillet over low heat for 2–3 minutes to maintain tenderness.
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Cook rice or quinoa according to package instructions. Fluff with a fork and season lightly with salt.
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In each serving bowl, layer 1/2 cup rice or quinoa as the base. Add sautéed vegetables, black beans, and corn. Top with prime rib slices, shredded greens, diced avocado, cherry tomatoes, and shredded cheese.
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Sprinkle crushed tortilla chips over the top for added crunch.
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Optional: Whisk together Greek yogurt, lime juice, honey, smoked paprika, cumin, salt, and black pepper to make Southwest dressing. Drizzle over each bowl.
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Garnish with fresh cilantro and serve with lime wedges. Serve immediately while warm.
Notes
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Use quality prime rib for the best flavor, whether fresh or leftover.
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Prep vegetables and rice ahead of time to save cooking time.
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Keep tortilla chips separate until serving to maintain crunch.
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Adjust spice levels to taste, and customize toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes