Dinner

Paleo Carne Asada Bowl (Whole30, AIP-friendly) Recipe

ByJulian Dempsey October 22, 2025October 22, 2025

Introduction

This Paleo Carne Asada Bowl is a flavorful, Whole30 and AIP-friendly meal perfect for anyone craving a fresh and satisfying dish. With tender marinated steak, vibrant pico de gallo, creamy avocado dressing, and seasoned cauliflower rice, it’s a wholesome bowl that’s easy to prepare and delightful to eat.

A white bowl filled with four layers, the bottom layer is yellow rice, topped with thin slices of medium-rare grilled steak arranged in the center, with charred grill marks. On one side, slices of bright green avocado are fanned out, next to two lime wedges. Scattered around the steak and avocado are small diced pieces of white and red radish, cucumber, and fresh chopped green herbs. The whole dish is drizzled with a light green creamy sauce. The bowl is set on a white marbled surface with a jar of green sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Bavette steak (flank or skirt)
1/4 cup orange juice
2 tbsp extra virgin olive oil (plus more for grill or spray)
2 tsp garlic powder
1 tbsp dried oregano
1 tsp cumin (or cinnamon for AIP)
1/2 tsp sweet or smoked paprika (omit for AIP)
1/4 tsp coriander powder (omit for AIP)
Sea salt, to taste
2 mini cucumbers, diced
2-3 radishes, diced
1/4 cup red onion, diced
1 lime, juiced and zested (for pico de gallo)
2 tbsp fresh cilantro, finely chopped (for pico de gallo)
Sea salt, to taste (for pico de gallo)
1 small ripe avocado
1 lime, juiced and zested (for avocado dressing)
1/4 cup filtered water (plus more as needed, for avocado dressing)
2-3 tbsp extra virgin olive oil (for avocado dressing)
2 tbsp fresh cilantro, finely chopped (for avocado dressing)
Sea salt, to taste (for avocado dressing)
4 cups cauliflower rice
1 tbsp ghee (or olive oil for AIP)
1 tsp turmeric powder
1/2 tsp sweet or smoked paprika (omit for AIP)
1 tsp dried oregano
Sea salt, to taste (for cauliflower rice)
Black pepper, to taste (omit for AIP)
4 cups shredded lettuce and/or greens of choice
Optional garnishes: sliced avocado, coconut yogurt, lime wedges

Instructions

Step 1: Prepare the steak marinade by trimming any silver skin from the steak for easier chewing. Place the steak in a baking dish or Ziplock bag. In a small bowl, whisk together orange juice, olive oil, garlic powder, oregano, cumin (or cinnamon), paprika (if using), coriander (if using), and sea salt. Pour the marinade over the steak making sure it is fully coated. Refrigerate for at least 1 to 4 hours.
Step 2: While the steak marinates, make the pico de gallo by combining diced cucumbers, radishes, red onion, lime juice and zest, cilantro, and sea salt in a bowl. Let it sit in the refrigerator to allow the flavors to meld. Prepare the avocado dressing by blending the avocado, lime juice and zest, water, olive oil, cilantro, and sea salt until smooth. Add water as needed to achieve desired consistency and refrigerate until ready to use.
Step 3: Heat a grill or cast iron skillet over high heat and add a little olive oil. Remove the steak from the marinade, discarding any excess, and grill for about 6 minutes per side for medium-rare, or longer depending on thickness and preference. Let the steak rest for 5 minutes before slicing thinly.
Step 4: In a skillet over medium-low heat, warm the ghee or olive oil. Add cauliflower rice and season with turmeric, paprika (if using), oregano, sea salt, and black pepper (omit if AIP). Stir and cook for 5–8 minutes until the cauliflower rice is soft. Set aside. Place shredded lettuce or greens and cauliflower rice at the base of serving bowls.
Step 5: Assemble the bowls by layering the sliced steak over the cauliflower rice and greens. Drizzle with avocado dressing and top with pico de gallo. Garnish with optional sliced avocado, coconut yogurt, and lime wedges if desired. Serve immediately.

Tips & Variations

For an AIP-friendly version, omit paprika and coriander from the marinade and seasoning, and substitute cumin with cinnamon.
Use a food processor to pulse cauliflower into rice-sized pieces if fresh cauliflower rice is unavailable.
Let the steak rest after grilling to retain juices and enhance tenderness.
Swap out the steak for chicken or shrimp for different protein options.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado dressing refrigerated and stir before using as it may thicken. When reheating, gently warm the cauliflower rice and steak slices in a skillet over low heat to avoid drying out the meat. Assemble bowls fresh before serving.

How to Serve

A white bowl sits on a white marbled surface, filled with a colorful layered dish. The bottom layer is bright yellow rice, topped with grilled steak slices showing a pink, juicy inside and dark grill marks. On one side, there is a bed of green lettuce leaves, and on top of the steak are small diced pieces of red onion and cucumber scattered evenly. Half an avocado with smooth, light green sliced flesh sits near the top right edge, while two lime wedges with bright yellow-green flesh rest on the opposite edges of the bowl. A light green creamy sauce is drizzled over the steak, avocado, and some of the diced veggies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank or skirt steak works best due to their texture and flavor, but you can substitute with bavette or sirloin if preferred.

Is this recipe suitable for a Whole30 diet?

Absolutely. This recipe is designed to be Whole30 compliant, especially when you omit the non-compliant spices for the AIP variation and avoid any added sugars or dairy.

Julian Dempsey