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High Protein Steak Fajita Bowl

A quick and nutritious meal featuring juicy skirt steak, vibrant veggies, and riced cauliflower for a delicious and healthy dinner option.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak Marinade
  • 1 pound skirt steak Use high-quality steak for the best flavor.
  • 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce Adds a spicy kick.
  • 2 tablespoons avocado or olive oil For marinade.
  • 2 tablespoons fresh lime juice Enhances flavor.
  • 1.5 teaspoons cumin Spices up the steak.
  • Salt and pepper To season to taste.
For Cooking
  • 0.5 tablespoon avocado or olive oil (for cooking) For sautéing.
  • 1 10-ounce bag riced cauliflower Base of the bowl.
  • 1 red bell pepper, sliced Provides color and flavor.
  • 0.5 yellow onion, sliced Adds sweetness.
  • 0.5 teaspoon cumin (for veggies) Enhances flavor.

Method
 

Preparation
  1. In a bowl, mix the marinade ingredients. Toss in the skirt steak, coating it well. Let it marinate for a few hours or even overnight.
  2. Remove the steak from the fridge 30 minutes before cooking.
Cooking
  1. Preheat your oven to 400°F. Slice the red pepper and onion, place them on a sheet pan, drizzle with 1/2 tablespoon olive oil, and season with salt, pepper, and 1/2 teaspoon cumin.
  2. Roast the veggies for 15 to 20 minutes until tender.
  3. In a large skillet, heat 1/2 tablespoon avocado oil over medium heat, stir in the riced cauliflower, cooking until slightly golden and tender, about 15 minutes.
  4. Season the riced cauliflower with salt and pepper, then transfer to a bowl and cover to keep warm.
  5. Shake off excess marinade from the steak. In the hot skillet, add 1 tablespoon of avocado oil.
  6. Cook the steak for 2 to 3 minutes per side for a juicy medium-rare finish (130 degrees F). Let it rest for 5 minutes before slicing against the grain into thin strips.
Assembly
  1. Divide the riced cauliflower, roasted veggies, and steak evenly into three bowls. Serve immediately!

Notes

Serve with a squeeze of fresh lime or a dollop of guacamole. Add crunchy tortilla strips for extra texture. For longer storage, freeze individual portions and reheat with a splash of water.