High Protein Steak Fajita Bowl

Enjoy the savory aroma of marinated steak sizzling in a hot skillet, combined with the lively colors of roasted peppers and onions. This High Protein Steak Fajita Bowl is not only a feast for the eyes but a satisfying and nutritious meal that comes together in about 45 minutes. Its layered flavors and delightful textures make it a hit, whether for a busy weeknight dinner or meal prep for the week ahead.

This recipe is perfect for protein lovers and those looking to enjoy a filling yet healthy dish. It’s an ideal option for family dinners, meal prep, or even serving guests. If you’re looking to have it stored, leftovers can easily be kept in the fridge for a few days.

Why You’ll Love This Recipe

• The marinade infuses the steak with a deep, smoky flavor.
• Riced cauliflower provides a satisfying texture without the carbs of traditional rice.
• Roasting the vegetables enhances their natural sweetness and adds a delicious char.
• It’s quick to prepare, making it a great choice for busy evenings.

What You’ll Need

Gather these ingredients for a delicious steak fajita 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 Base

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

For the Roasted 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 zesty kick if needed.

Substitutions & Swaps

• Any steak cut will work.
• Use frozen riced cauliflower for convenience.
• Olive oil can replace avocado oil.
• Substitute other bell peppers for color variety.

How to Make It

Follow these simple steps for a delicious steak fajita bowl.

1. Marinate the steak.

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. Roast the 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 the cauliflower.

While veggies are roasting, 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. Sear 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 steak and cook for 2 to 3 minutes per side (depending on thickness), until medium rare (130 degrees F). When done, place steak on 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 airtight containers for up to 3 days.
Freezer: No, as veggies won’t retain texture.
Reheat: Microwave for 2 minutes or until heated through.

Tips for Best Results

• Allow the steak to marinate overnight for deeper flavor.
• Ensure your skillet is hot enough before adding the steak for a perfect sear.
• Stir the riced cauliflower frequently to prevent sticking.
• Cut the steak against the grain for tender bites.

Serving Suggestions

• Top with avocado or fresh cilantro for added flavor.
• Serve with a side of chips and salsa for crunch.
• Pair with a refreshing margarita for a festive touch.