Are you looking for a tasty and nutritious meal that is easy to make? The High Protein Steak Fajita Bowl might just be what you need! Packed with protein from the steak and loaded with healthy veggies, this dish is not only delicious but also satisfying.
Why Make This Recipe
There are many reasons to try the High Protein Steak Fajita Bowl. First, it’s full of flavors and textures that make every bite enjoyable. Second, it is a great way to get your protein, which is important for building muscles and staying full. Finally, it is simple to make and perfect for meal prep. You can enjoy it for lunch or dinner throughout the week!
How to Make High Protein Steak Fajita Bowl
Making a High Protein Steak Fajita Bowl is simple and fun! Just follow this guide, and you’ll have a fantastic meal ready in no time.
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
- 1/2 tablespoon avocado oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon cumin
- Salt and pepper to season
Directions:
STEP 1: In a bowl or shallow dish, mix the marinade ingredients well. Add the steak, toss to coat, and let it marinate for a few hours or overnight. Before cooking, take it out of the fridge 30 minutes in advance to bring to room temperature.
STEP 2: Preheat your oven to 400°F. Slice the pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon olive oil, then sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the peppers and onions in the oven for 15 to 20 minutes until they are tender.
STEP 3: While the veggies are roasting, heat 1/2 tablespoon of 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, which should take about 15 minutes. Season with salt and pepper to taste. Place it in a bowl and cover to keep warm.
STEP 4: Shake off excess marinade from the steak. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When the oil is hot, add the steak and cook for 2 to 3 minutes on each side, depending on thickness, until it is medium rare (130 degrees F). 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: Spoon the riced cauliflower, roasted veggies, and sliced steak into three bowls and serve immediately.
How to Serve High Protein Steak Fajita Bowl
Serve the High Protein Steak Fajita Bowl warm, with your favorite toppings. You can add fresh cilantro, avocado slices, or even a dollop of Greek yogurt for extra flavor. Enjoy it as a standalone meal or pair it with a side salad for a complete dinner.
How to Store High Protein Steak Fajita Bowl
You can store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. When ready to eat, reheat in the microwave or on the stove until warmed through.
Tips to Make High Protein Steak Fajita Bowl
- Marinating the steak overnight will give it more flavor, so plan ahead if you can.
- Add other veggies like zucchini or corn for more variety.
- For added spice, consider adding more chipotle peppers or a sprinkle of chili powder.
Variation
You can make this dish with chicken or shrimp instead of steak if you prefer. Just adjust the cooking time depending on the protein you choose!
FAQs
Q1: Can I make this dish vegetarian?
A1: Yes! You can substitute the steak with grilled tofu or tempeh for a vegetarian option. Use the same marinade for flavor.
Q2: How can I make it spicier?
A2: Add more chipotle peppers, jalapeños, or a dash of hot sauce to spice things up.
Q3: Can I freeze leftovers?
A3: Yes, you can freeze the steak and vegetables separately. Just make sure to store them in airtight containers, and try to use them within two months for the best flavor.
High Protein Steak Fajita Bowl
Ingredients
For the Marinade
- 1 pound skirt steak Use good quality steak for best flavor.
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce Adjust based on spice preference.
- 2 tablespoons avocado or olive oil For marinating the steak.
- 2 tablespoons fresh lime juice Freshly squeezed lime juice is preferred.
- 1.5 teaspoons cumin
- Salt and pepper to season To taste.
For the Bowl
- 1/2 tablespoon avocado or olive oil For roasting the vegetables.
- 1 10-ounce bag riced cauliflower A healthier alternative to traditional rice.
- 1/2 tablespoon avocado oil For cooking the riced cauliflower.
- 1 piece red bell pepper, sliced
- 1/2 piece yellow onion, sliced
- 1/2 teaspoon cumin
- Salt and pepper to season To taste.
Instructions
Marinating the Steak
- In a bowl or shallow dish, mix the marinade ingredients well. Add the steak, toss to coat, and let it marinate for a few hours or overnight. Before cooking, take it out of the fridge 30 minutes in advance to bring to room temperature.
Roasting Vegetables
- Preheat your oven to 400°F (200°C). Slice the pepper and onion into strips and place them on a sheet pan. Drizzle with 1/2 tablespoon olive oil, then sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat the veggies evenly. Roast the peppers and onions in the oven for 15 to 20 minutes until they are tender.
Cooking Cauliflower
- While the veggies are roasting, heat 1/2 tablespoon of 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, which should take about 15 minutes. Season with salt and pepper to taste. Place it in a bowl and cover to keep warm.
Cooking the Steak
- Shake off excess marinade from the steak. In the same skillet over medium-high heat, add a tablespoon of avocado oil. When the oil is hot, add the steak and cook for 2 to 3 minutes on each side, depending on thickness, until it is medium rare (130 degrees F). 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.
Assembly
- Spoon the riced cauliflower, roasted veggies, and sliced steak into three bowls and serve immediately.