Description
This High-Protein Steak Fajita Bowl brings all the sizzling flavors of your favorite Tex-Mex dish into a fresh, wholesome bowl. Inspired by summer cookouts and weeknight cravings for something bold yet balanced, it’s packed with juicy steak, roasted veggies, and fluffy cauliflower rice. It’s a flavor-packed meal that fuels your body without slowing you down—perfect for busy days and big appetites.
Ingredients
For the Steak & Marinade:
1 lb skirt steak
2 tbsp chipotle peppers in adobo (chopped, with sauce)
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1½ tsp cumin
Salt & pepper to taste
For Cauliflower Rice:
½ tbsp avocado or olive oil
1 (10 oz) bag riced cauliflower
Salt & pepper to taste
For Roasted Veggies:
½ tbsp avocado oil
1 red bell pepper, sliced
½ yellow onion, sliced
½ tsp cumin
Salt & pepper to taste
Instructions
Marinate Steak: Mix marinade ingredients in a bowl. Coat steak and marinate at least 30 minutes (or overnight for deeper flavor).
Roast Veggies: Toss bell pepper and onion with oil, cumin, salt, and pepper. Roast at 425°F (220°C) for 15–20 minutes until tender.
Cook Steak: Grill or sear steak in a hot pan for 3–4 minutes per side for medium. Rest, then slice thinly against the grain.
Make Cauliflower Rice: Sauté riced cauliflower in oil over medium heat for 5–7 minutes. Season to taste.
Assemble Bowl: Layer cauliflower rice, sliced steak, and roasted veggies. Add extra lime, avocado, or cilantro if desired.
Notes
Sizzling, savory, and seriously satisfying—this bowl powers your day with every bite!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 360 per serving
- Sugar: 5g per serving
- Fat: 18g per serving
- Carbohydrates: 14g per serving
- Fiber: 5g per serving
- Protein: 38g per serving