Southwest Steak Bowl – Lentils.org

Ingredients

• 5 cups (1.25 L) brown rice, cooked
• 5 cups (1.25 L) whole red lentils, cooked
• 10 cups (2.5 L) iceberg lettuce, shredded
• 10 cups (2.5 L) charred corn
• 5 cups (1.25 L) pico de gallo
• 5 each ripe avocado, peeled and sliced thin
• 2 ½ cups (625 mL) tortilla strips
• 5 oz (150 mL) cotija cheese
• 20 oz (600 g) medium rare grilled skirt steak, sliced into 2 oz (60 g) portions
• 10 oz (300 mL) chipotle ranch dressing