Get ready to enjoy the best of San Diego taco shop flavor in a single bowl. This California Burrito Bowl brings together perfectly grilled carne asada, creamy guacamole, bright pico de gallo, shredded cheddar, crisp romaine, and the defining California touch—crispy french fries. It’s an easy, satisfying swap when you want the heartiness of a burrito without the tortilla. Perfect for weeknight dinners, meal prep, or a flavorful lunch that feels like a treat.
Bring the flavor to your burrito bowl!
I live in San Diego, where the California burrito is a local favorite for good reason. The combination of grilled carne asada, avocado, fresh salsa, and fries creates a mix of textures and bold flavors that’s hard to beat. This bowl takes everything you love about the classic burrito and presents it in a lighter, fresher format without giving up any of the indulgence.
Swap the tortilla for crisp romaine, add a generous scoop of guacamole, and finish with a drizzle of smoky chipotle sauce if you like a little extra richness. These bowls are a fantastic Chipotle-style alternative you can make at home—great for feeding a family, prepping lunches for the week, or serving guests who want a casual, flavorful dinner.
How to make it
- Prepare the carne asada. You can marinate the steak for deeper flavor or, if you’re short on time, rub it with carne asada seasoning and cook it immediately. Either skirt or flank steak works; skirt cooks faster and takes on more char flavor.
- Make the guacamole and pico de gallo. Fresh guacamole and pico brighten the bowl. If you prefer a shortcut, prepared versions from the market will also work well.
- Cook crispy french fries. Air fry or bake frozen fries according to package directions until golden and crisp. For a fresher option, make homemade fries and season them lightly to complement the carne asada.
- Assemble the bowls. Start with chopped romaine in the base. Toss it lightly with a vinaigrette or a bit of creamy chipotle sauce if you like. Top with diced carne asada, a scoop of guacamole, pico de gallo, crispy fries, shredded cheddar, and your favorite salsa or hot sauce. Serve immediately so the fries stay crisp.
Optional additions
Choose the sauce or salsa you love to finish these bowls. A creamy chipotle sauce or a roasted poblano sauce adds richness and smokiness that pairs beautifully with the steak. For extra heat and texture, finish with a drizzle of salsa macha or your preferred hot sauce.
If you want a classic taco shop spread, offer red salsa and tomatillo salsa on the side. For a Chipotle-style variation, add sides such as corn salsa, black beans, cilantro-lime rice, or a dollop of sour cream.
Small finishing touches — like a squeeze of lime, chopped cilantro, or a sprinkle of chopped green onions — elevate the bowl and make it feel fresh and vibrant.
California Burrito Bowl
Ingredients
Carne Asada
- 1 pound skirt steak or flank steak
- 1 tablespoon olive oil (or vegetable oil)
- 2 tablespoons carne asada seasoning
Burrito Bowls
- 1 cup french fries (cooked until crispy)
- 1 cup guacamole
- 1 cup pico de gallo
- 4 cups romaine lettuce, chopped
- 2 cups shredded cheddar cheese
Instructions
Make the carne asada
- Rub the steak with olive oil, then coat all sides with the carne asada seasoning. For more flavor, marinate the steak for up to 8 hours in the seasoning and oil mixture.
- Preheat a grill or a hot cast-iron skillet over high heat.
- Cook the steak 3–5 minutes per side, depending on thickness and cut, until the internal temperature reaches 135°F for medium-rare. Skirt steak typically cooks faster than flank.
- Remove the steak, tent loosely with foil, and let rest while you prepare the other components.
Prepare the bowl fillings
- Cook frozen french fries in an air fryer or the oven until crispy. If using homemade fries, season and bake or fry them until golden.
- While the fries cook, make guacamole and pico de gallo, or use store-bought versions to save time.
Assemble the bowls
- Divide the chopped romaine among four bowls (about 1 cup per bowl). Toss lightly with a bit of chipotle vinaigrette or creamy chipotle sauce, if desired.
- Top each bowl with 1/4 cup guacamole, 1/4 cup pico de gallo, 1/4 cup crispy fries, and about 1/4 pound of diced carne asada. Finish with 1/2 cup shredded cheddar per bowl and any additional sauces you like.
Notes
- Carne asada seasoning: A simple blend of chipotle chili powder, ground cumin, dried cilantro, paprika, sea salt, garlic powder, and onion powder makes a flavorful dry rub and keeps well in an airtight container for months.
- Toss the lettuce: For extra flavor, toss the romaine with a spoonful of creamy chipotle sauce before assembling so every bite has a touch of smoky creaminess.
- Season the fries: If you want more cohesive flavor, sprinkle a little carne asada seasoning over the cooked fries before adding them to the bowls.
- Make ahead: Cooked carne asada can be refrigerated whole for up to 2 days. Reheat briefly in a skillet, then dice and add to bowls when ready to serve.
- No grill? Use a heavy skillet or grill pan on the stovetop over high heat. Sear the steak 4–5 minutes per side until it reaches the desired internal temperature, then rest before slicing.
Nutrition Facts (per bowl)
Carbohydrates: 35 g
Protein: 41 g
Fat: 49 g
Did you make this recipe?
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