why make this recipe
High Protein Steak Fajita Bowl is a delicious and healthy meal packed with flavor. It combines tender skirt steak, colorful veggies, and riced cauliflower, which is a great low-carb alternative to regular rice. This recipe is perfect for anyone looking to add more protein to their diet while enjoying tasty food. It’s simple to prepare and can be customized to fit your taste!
how to make High Protein Steak Fajita Bowl
Ingredients:
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- Salt and pepper to season (to taste)
- 1/2 tablespoon avocado oil
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
- Salt and pepper to season (to taste)
Directions:
STEP 1: In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and let it marinate for a few hours or overnight (preferable). Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
STEP 2: Preheat your oven to 400°F (200°C). Slice the bell pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon avocado oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.
STEP 3: While the veggies are roasting, heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add the riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place it in a bowl and cover to keep warm.
STEP 4: Shake off the excess marinade from the steak. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When hot, cook the steak for 2 to 3 minutes on each side, until it’s medium rare (about 130°F or 54°C). Once cooked, place the steak on a cutting board and let it rest for 5 minutes. After resting, slice the steak against the grain into thin strips.
STEP 5: Evenly spoon the riced cauliflower, roasted veggies, and sliced steak into three bowls and serve immediately.
how to serve High Protein Steak Fajita Bowl
You can serve the High Protein Steak Fajita Bowl as a main dish for lunch or dinner. It’s also great for meal prep! Top each bowl with fresh cilantro, sliced avocado, or a squeeze of lime for extra flavor.
how to store High Protein Steak Fajita Bowl
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave before serving.
tips to make High Protein Steak Fajita Bowl
- Marinating the steak overnight enhances the flavor.
- Make sure not to overcook the steak; it’s best when medium rare.
- Customize the dish with your favorite veggies like zucchini or mushrooms.
- Add some shredded cheese or Greek yogurt for creaminess.
variation
You can use chicken or shrimp instead of steak for a different protein option. You can also use brown rice or quinoa instead of riced cauliflower for those who prefer traditional grains.
FAQs
1. Can I use a different cut of steak?
Yes, you can use flank steak, sirloin, or any cut of beef you prefer. Just adjust the cooking time according to thickness.
2. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free. Always check labels for any prepared sauces to ensure they don’t contain gluten.
3. Can I make this recipe vegan?
Yes! You can substitute the steak with tofu or tempeh and use a vegan chipotle sauce to keep the flavors intact.
High Protein Steak Fajita Bowl
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A delicious and healthy meal packed with flavor, combining tender skirt steak, colorful veggies, and low-carb riced cauliflower.
Ingredients
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- Salt and pepper to season (to taste)
- 1/2 tablespoon avocado oil
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
- Salt and pepper to season (to taste)
Instructions
- In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and let it marinate for a few hours or overnight (preferable). Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat your oven to 400°F (200°C). Slice the bell pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon avocado oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.
- While the veggies are roasting, heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add the riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place it in a bowl and cover to keep warm.
- Shake off the excess marinade from the steak. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When hot, cook the steak for 2 to 3 minutes on each side, until it’s medium rare (about 130°F or 54°C). Once cooked, place the steak on a cutting board and let it rest for 5 minutes. After resting, slice the steak against the grain into thin strips.
- Evenly spoon the riced cauliflower, roasted veggies, and sliced steak into three bowls and serve immediately.
Notes
Marinating the steak overnight enhances the flavor and you can customize the dish with your favorite veggies.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg
Keywords: steak, fajita, high protein, healthy meal, low carb
