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High Protein Steak Fajita Bowl

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A cozy and satisfying High Protein Steak Fajita Bowl packed with flavor, perfect for family dinners.

Ingredients

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  • 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
  • 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

  1. Marinate the Steak: In a large bowl, stir together the chipotle peppers, avocado oil, lime juice, cumin, and a sprinkle of salt and pepper. Add the skirt steak and let it marinate for at least a couple of hours, or better yet, overnight in the fridge.
  2. Roast Your Veggies: Preheat your oven to 400°F (200°C). On a sheet pan, toss the sliced red bell pepper and onion with olive oil, salt, pepper, and a touch of cumin. Roast for 15 to 20 minutes until tender and caramelized.
  3. Cook the Cauliflower: In a non-stick skillet, heat the remaining oil over medium heat. Add the riced cauliflower and sauté for about 15 minutes. Season lightly with salt and pepper.
  4. Sear the Steak: Heat a grill pan or skillet to medium-high heat. Sear the marinated steak for 2 to 3 minutes on each side until desired doneness. Let it rest before slicing thinly.
  5. Assemble the Bowls: Start with a base of riced cauliflower, add roasted veggies, and top with sliced steak. Squeeze lime juice over the top and add cilantro if desired.

Notes

For extra flavor, add fresh chopped garlic to the marinade or squeeze in some fresh orange juice. You can also substitute skirt steak with flank steak, chicken, or grilled tofu.

Nutrition

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