Preheat the oven to 450 degrees F. Dice the potatoes into approximately 1 to 1 ½ inch cubes.
2 pounds small red potatoes
Toss them with some olive oil, salt, and pepper.
1 tablespoon olive oil, ½ teaspoon salt and pepper (each)
Spread the potatoes in a single layer on a baking sheet, then roast in the oven for 20-25 minutes until cooked through. Remove from the oven and set aside.
Cut the tomatoes into halves (or thirds if they are large).
12 ounces grape tomatoes
Assemble each bowl by first placing a layer of arugula.
5 ounces arugula
On top of the arugula, place a layer of the potatoes.
On top of the potatoes, in sections, place steak strips, corn, black beans, cheese and tomatoes.
1 pound cooked steak, cut into strips, 14 ounces corn, 14 ounces black beans, 1 ½ cups shredded monterey jack cheese
Drizzle the bowl with lime crema (if desired).
lime crema
Garnish with lime wedges and chopped cilantro (if desired).
lime for garnish, chopped cilantro for garnish
Notes
An easy way to cook your steak if needed:
Heat a large skillet over medium high heat.
Season both side of the steak with salt and pepper, then place in the heated skillet.
Cook 3-5 minutes on each side until desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135 degrees F.
Allow to rest before slicing (slice across the grain).
You can substitute plain sour cream, balsamic vinaigrette, cilantro lime dressing, or chipotle ranch dressing for the lime crema. Or, to make a lime crema:
Mix 4 ounces sour cream, 1 teaspoon lime juice, ⅛ teaspoon salt, and the zest from 1 lime.
Chill until ready to serve.
For even more flavor, you can season the black beans with a bit of cumin, chili powder, and lime juice.
Top the bowls with crispy tortilla strips or crushed tortilla chips for added texture and flavor.
Other options topping ideas are salsa, guacamole, sliced jalapeños, or even hot sauce.