High Protein Steak Fajita Bowl

Ah, my friend, gather ’round because I have a dish that’s bound to light up your kitchen and tantalize your taste buds: the High Protein Steak Fajita Bowl! There’s just something about a sizzling bowl of steak, colorful veggies, and riced cauliflower that makes my heart sing. It’s as if summer on a plate and nutrition decided to throw a fiesta. I whip this up often because not only is it a feast for the senses, but it’s also quick enough for weeknight dinners while still feeling gourmet. I promise, once you try it, you’ll find yourself reaching for that skillet more than once.

Why you’ll love this recipe

Now, let me spill the magic behind why this dish is such a winner. First off, we’re talking flavor bomb here! The skirt steak, marinated in chipotle peppers and kissed with lime juice, delivers a smoky heat that dances on your palate. That’s right; we’re not skimping on the flavor, my friend! Plus, the roasted peppers and onions add that sweet, caramelized goodness that only happens when veggies get a little heat.

Beyond taste, this bowl is powered by wholesome ingredients. Packed with protein from the steak and fiber from the riced cauliflower, it fills you up without weighing you down. It’s like a warm hug of nourishment. And because everything is prepped in one skillet, the cleanup is a breeze! So, whether you’re post-workout or just a busy bee looking for a satisfying meal, this recipe is here to save the day.

Gather these ingredients

To get the ball rolling, here’s what you’ll need:

• 1 pound skirt steak: This cut is a beauty when it comes to flavor and tenderness. If you can’t find it, flank steak works just as well.
• 2 tablespoons chipotle peppers in adobo sauce: These little guys pack a punch! Finely chop them and keep some of the sauce for an extra flavor kick.
• 2 tablespoons avocado or olive oil: Either works here, but avocado oil brings a buttery taste to the table.
• 2 tablespoons fresh lime juice: Trust me; fresh lime juice brightens everything.
• 1 1/2 teaspoons cumin: A warm spice that ties all the flavors together.
• Salt and pepper for seasoning: Because a little seasoning is the secret to everything good.
• 1 10-ounce bag of riced cauliflower: A low-carb alternative that gives a wonderful texture.
• 1 red bell pepper, sliced: Sweet and vibrant, it adds color to our bowl.
• 1/2 yellow onion, sliced: Caramelizing brings out sweetness.
• 1/2 teaspoon cumin for the veggies: It makes everything better, trust the process.

Preparing High Protein Steak Fajita Bowl

Let’s dive into the cooking process; I promise it’s simpler than it sounds!

1. In a bowl or shallow dish, mix the skirt steak with the chipotle peppers, 2 tablespoons avocado oil, lime juice, 1 1/2 teaspoons cumin, a generous sprinkle of salt, and pepper. Toss it well! Cover and allow it to marinate for at least a few hours, or overnight—trust me, patience pays off!

2. Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips, then spread them out on a baking sheet. Drizzle with 1/2 tablespoon avocado oil and season with salt, pepper, and 1/2 teaspoon cumin. Toss them to coat and roast in the oven for 15-20 minutes until they’re tender and slightly caramelized.

3. While those beauties are roasting, grab a large skillet and heat up 1/2 tablespoon of avocado oil over medium heat. Add the riced cauliflower, stirring occasionally for about 15 minutes until golden and tender. Season with salt and pepper, then transfer to a bowl and keep it warm.

4. Now it’s steak time! Shake off any excess marinade, then heat another tablespoon of avocado oil in the same skillet, turning the heat up to medium-high. Sear the steak for about 2-3 minutes on each side, depending on thickness—aim for a perfect medium rare at 130°F. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.

5. Finally, assemble your masterpiece! Spoon some of that golden riced cauliflower into bowls, topped with the roasted veggies and juicy steak. Serve hot and watch faces light up.

Best way to enjoy it

Now that you’ve whipped up this culinary delight, let me share some serving suggestions! This dish is fantastic on its own, but if you want to kick it up a notch, consider pairing it with fresh guacamole or a dollop of Greek yogurt. A sprinkle of fresh cilantro or scallions and a squeeze of lime on top brings brightness to every bite.

Feeling adventurous? Swap out the cauliflower rice for your favorite grain, such as quinoa or brown rice. This dish is flexible like that!

Storage and reheating tips

Let’s keep those leftovers fresh! If you have any extras (which I doubt, but just in case), store the components separately in airtight containers. The steak and veggies will last about 3-4 days in the fridge. For reheating, a quick sauté in a skillet will revive the flavors beautifully. Avoid microwaving if you can; you want to maintain that juicy goodness!

For longer storage, you can freeze the components. Just remember, the veggies might become soft after freezing, so try to consume those within 1-2 months for the best texture.

Helpful cooking tips

Here are a few pro tips to make your fajita bowl shine even brighter:

• Marination magic: Marinating is crucial! If you can let the steak sit overnight, then do it. Your taste buds will thank you.
• Adjust the heat: If you want less spice, use less chipotle or add some honey for balance. Sweet and heat is a beautiful combination!
• Veggie variety: Feel free to play with different veggies like zucchini or mushrooms. The more colorful your bowl, the more fun it is to eat!

Creative Twists

Want to change things up a bit? Here are some ideas:

• Toppings galore: Consider adding grilled corn, black beans, or even a sprinkle of feta for an unexpected twist.
• Sauce it up: Drizzle some homemade cilantro sauce or a creamy chipotle dressing over the top.
• Different proteins: Swap the steak for grilled chicken or shrimp. Each brings its own flair to the dish.

Ingredients

• 1 pound skirt steak
• 2 tablespoons chipotle peppers in adobo sauce (finely chopped)
• 2 tablespoons avocado or olive oil
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons cumin
• Salt and pepper for seasoning
• 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

Step-by-step instructions

1. In a bowl, mix marinade ingredients. Add steak and coat. Marinate for a few hours or overnight. Bring to room temperature before cooking.
2. Preheat oven to 400°F. Slice bell pepper and onion. Place on a baking sheet, drizzle with 1/2 tablespoon oil, season, and roast for 15-20 minutes until tender.
3. Heat 1/2 tablespoon oil in a skillet over medium heat. Add riced cauliflower and stir for 15 minutes until golden. Season and keep warm.
4. Shake excess marinade from steak. Heat 1 tablespoon oil in the skillet. Sear steak for 2-3 minutes each side until medium-rare. Let rest, then slice against the grain.
5. Serve by spooning rice, roasted veggies, and steak into bowls.

Your questions answered

1. How long does it take to make? Around 35-40 minutes once everything is prepped, but marinating takes several hours or overnight.
2. Can I make it ahead of time? Absolutely! You can marinate the steak in advance or prep the veggies.
3. Is it kid-friendly? Yes! Adjust the spice level to suit little ones’ tastes, and they’ll enjoy the colorful presentation.
4. What to serve on the side? A light salad or tortilla chips with salsa can be a great addition!
5. Is there a vegetarian version? You bet! Substitute the steak for marinated grilled tofu or mushrooms.

Cooking together is a joy, and I hope you give this High Protein Steak Fajita Bowl a shot! It’s versatility allows for creativity, be it spice level or added toppings. Plus, it’s packed full of nutrients that are as vibrant as the flavors! So grab your apron, embrace the aroma wafting from the kitchen, and know that you’re creating something delightful. Don’t forget to share your tweaks and feedback—let’s keep the cooking conversation going!

Print Recipe

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High Protein Steak Fajita Bowl

Cooking Method: Grilling, Roasting Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free H Healthy High Protein Low Carb W Weeknight

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 45 hrs

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

This High Protein Steak Fajita Bowl is a vibrant dish packed with flavor from marinated skirt steak, roasted veggies, and healthy riced cauliflower.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 pound skirt steak (Flank steak can be used as a substitute.)
• 2 tablespoons chipotle peppers in adobo sauce (Finely chopped.)
• 2 tablespoons avocado or olive oil (Avocado oil offers a creamy flavor.)
• 2 tablespoons fresh lime juice (For a bright flavor.)
• 1.5 teaspoons cumin (For seasoning the steak.)
• Salt and pepper (To taste.)
• 1 10-ounce bag riced cauliflower (A low-carb alternative.)
• 1 red bell pepper (Sliced.)
• 0.5 yellow onion (Sliced.)

Instructions

Preparation

1. Marinate the Steak

   In a bowl, mix skirt steak with chipotle peppers, 2 tablespoons oil, lime juice, cumin, salt, and pepper. Marinate for a few hours or overnight.
   Bring to room temperature before cooking.
   Mark as complete

2. Roast Vegetables

   Preheat your oven to 400°F. Place sliced bell pepper and onion on a baking sheet, drizzle with 1/2 tablespoon oil, season, and roast for 15-20 minutes until tender.
   Mark as complete

3. Cook Cauliflower

   In a skillet, heat 1/2 tablespoon oil over medium heat. Add riced cauliflower and stir for about 15 minutes until golden. Season and keep warm.
   Mark as complete

4. Sear the Steak

   Shake excess marinade from steak. Heat 1 tablespoon oil in the skillet. Sear steak for 2-3 minutes each side until medium-rare. Let rest, then slice against the grain.
   Mark as complete

5. Assemble the Bowl

   Serve by spooning riced cauliflower, topped with roasted veggies and sliced steak into bowls.
   Enjoy hot and feel free to add toppings like guacamole or Greek yogurt.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 34g53%

Saturated Fat 9g45%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 600mg25%

Potassium 700mg20%

Total Carbohydrate 20g7%

Dietary Fiber 6g24%

Sugars 5g

Protein 36g72%

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Vitamin A 30 IU

Vitamin C 100 mg

Calcium 50 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 4 IU

Vitamin K 15 mcg

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 6 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 8 mg

Selenium 25 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust chipotle to taste for heat preference.

Keywords: steak, fajita, bowl, high protein, healthy, dinner