Why Make This Recipe
High Protein Steak Fajita Bowl is a delicious and nutritious option for anyone looking to enjoy a satisfying meal. This bowl combines tender steak, roasted veggies, and cauliflower rice to create a balanced dish packed with flavor and protein. It’s perfect for healthy eating, meal prep, or simply enjoying a tasty dinner.
How to Make High Protein Steak Fajita Bowl
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, combine the marinade ingredients: chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Mix well. Add the skirt steak and toss to coat it in the marinade. Cover and let it marinate for a few hours or overnight. For best results, take the steak out of the fridge 30 minutes before cooking to bring it to room temperature.
STEP 2: Preheat your oven to 400°F (200°C). Slice the red bell pepper and yellow onion into strips, then place them on a baking sheet. Drizzle them with 1/2 tablespoon avocado oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss until the veggies are coated. Roast in the oven for 15 to 20 minutes, or until they are tender.
STEP 3: While the veggies roast, heat 1/2 tablespoon avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Once cooked, put the cauliflower rice in a bowl and cover to keep warm.
STEP 4: Remove excess marinade from the steak. In the same skillet, heat 1 tablespoon of avocado oil over medium-high heat. When the oil is hot, add the steak and cook for 2 to 3 minutes on each side (depending on thickness) until it reaches medium rare (130 degrees F). After cooking, place the steak on a cutting board and let it rest for 5 minutes. Then, slice the steak against the grain into thin strips.
STEP 5: To serve, evenly spoon the cauliflower rice, roasted veggies, and sliced steak into three bowls. Serve immediately for the best flavor and texture.
How to Serve High Protein Steak Fajita Bowl
Serve the High Protein Steak Fajita Bowl warm, right after preparation. You can add toppings like fresh cilantro, avocado slices, or salsa for extra flavor. A squeeze of lime juice on top can also enhance the dish.
How to Store High Protein Steak Fajita Bowl
If you have leftovers, store them in airtight containers in the refrigerator. The fajita bowl will stay fresh for up to 3 days. Reheat in the microwave until warmed through before serving.
Tips to Make High Protein Steak Fajita Bowl
- For added flavor, consider marinating the steak overnight.
- If you want a bit of spice, add more chipotle peppers to the marinade.
- To make it more filling, consider adding black beans or corn to the bowl.
Variation
You can replace skirt steak with chicken or shrimp for a different protein. Also, swap the cauliflower rice for brown rice or quinoa if you prefer a different base.
FAQs
1. Can I use a different type of steak?
Yes, you can use other cuts like flank steak or sirloin as alternatives.
2. Is this dish suitable for meal prep?
Absolutely! This bowl is perfect for meal prep. Just store the components separately and mix them together when ready to eat.
3. Can I make this dish vegetarian?
Yes! Replace the steak with grilled tofu or tempeh and keep the other ingredients for a vegetarian option.
High Protein Steak Fajita Bowl
A delicious and nutritious bowl combining tender steak, roasted veggies, and cauliflower rice, packed with flavor and protein.
- Total Time: 55 minutes
- Yield: 4 servings 1x
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
Instructions
- In a bowl, combine chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Mix well and add the skirt steak, tossing to coat. Cover and marinate for a few hours or overnight. Let the steak rest at room temperature for 30 minutes before cooking.
- Preheat the oven to 400°F (200°C). Arrange the sliced red bell pepper and yellow onion on a baking sheet, drizzle with avocado oil, and season with salt, pepper, and cumin. Roast for 15-20 minutes until tender.
- In a skillet, heat avocado oil over medium heat, add riced cauliflower, and cook until golden and tender, about 15 minutes. Season with salt and pepper and keep warm in a bowl.
- Remove excess marinade from the steak and heat oil in the skillet over medium-high heat. Cook the steak for 2-3 minutes on each side until medium rare. Let the steak rest for 5 minutes before slicing.
- Serve by dividing cauliflower rice, roasted veggies, and sliced steak into bowls. Enjoy immediately.
Notes
For added flavor, marinate the steak overnight. Use more chipotle peppers for spice. Consider adding black beans or corn for extra filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
Keywords: steak, fajita, bowl, healthy, meal prep, Mexican
