High Protein Steak Fajita Bowl

The sizzling aroma of perfectly cooked steak mingling with the sweet, smoky notes of roasted peppers and onions fills the kitchen. This High Protein Steak Fajita Bowl is not only packed with flavor but also easily comes together in about 30 minutes. It works brilliantly thanks to the marinating process that infuses the steak with a zesty kick.

This recipe is perfect for those busy weeknights when you crave something nutritious yet satisfying. You can prepare the steak marinade a day in advance, making meal prep a breeze and ensuring a burst of flavor in every bite.

Why You’ll Love This Recipe

• Tender skirt steak provides a delicious, protein-packed element.
• Riced cauliflower serves as a healthy, low-carb base.
• Roasted vegetables add a delightful sweetness and crunch.
• Quick to make, ready in under 30 minutes.

What You’ll Need

Here are the ingredients you’ll need to create this delicious bowl:

For the Marinade

• 1 lb skirt steak
• 2 tbsp chipotle peppers in adobo sauce, finely chopped with sauce
• 2 tbsp avocado or olive oil
• 2 tbsp fresh lime juice
• 1 1/2 tsp cumin
• Salt and pepper to season

For the Cauliflower Rice

• 1/2 tbsp avocado or olive oil
• 1 10-ounce bag riced cauliflower
• Salt and pepper to season

For the Vegetables

• 1/2 tbsp avocado oil
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 1/2 tsp cumin
• Salt and pepper to season

Use lime juice for a fresh alternative to vinegar.

Substitutions & Swaps

• Skirt steak can be swapped for flank steak.
• Riced cauliflower may be replaced with quinoa.
• Chipotle peppers can be substituted with smoked paprika.
• Avocado oil can be replaced with canola oil.

How to Make It

Follow these simple steps to create your High Protein Steak Fajita Bowl.

1. Mix Marinade

In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and marinate for a few hours or overnight (preferable). Remove from the fridge 30 minutes before cooking to bring to room temperature.

2. Preheat and Prepare Veggies

Preheat your oven to 400°F. Slice pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon olive 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.

3. Cook Cauliflower Rice

Heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place in a bowl and cover to keep warm.

4. Cook the Steak

Shake off excess marinade on the steak. In the same skillet at medium-high heat, add a tablespoon of avocado oil. When hot, add the steak and cook for 2 to 3 minutes per side (depending on thickness), until medium rare (130 degrees F). When done, place steak on a cutting board and let rest for 5 minutes. Once rested, slice the steak against the grain into thin strips.

5. Assemble the Bowls

Evenly spoon rice, roasted veggies, and steak into 3 bowls and serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the riced cauliflower texture changes.
Reheat: Microwave on low for 2-3 minutes.

Tips for Best Results

• Allow the steak to marinate overnight for maximum flavor.
• Ensure the skillet is hot before adding the steak to achieve a nice sear.
• Stir the riced cauliflower frequently to avoid burning.
• Slice the steak against the grain for optimal tenderness.

Serving Suggestions

• Pair with avocado slices for added creaminess.
• Serve with a side of black beans or corn for extra protein and fiber.
• Enjoy with a fresh side salad for a complete meal.