High Protein Steak Fajita Bowl
A delicious and nutritious steak fajita bowl packed with protein from the steak and healthy veggies, perfect for meal prep.
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.
Notes
Serve warm with your favorite toppings like fresh cilantro or avocado slices. Store leftovers in an airtight container in the fridge for up to three days.