Description
Fuel your day with this nutrient-dense, low-carb Steak Fajita Bowl. Featuring premium skirt steak marinated in smoky chipotle and lime, served over a light and satisfying bed of riced cauliflower with roasted peppers and onions. This bowl is designed for maximum muscle recovery and long-lasting energy without the heavy carbs of flour tortillas. Perfectly balanced, flavorful, and quick to prepare, it is the ultimate high-protein dinner solution for active lifestyles.
Ingredients
1 pound skirt steak
2 tbsp chipotle peppers in adobo, minced
2.5 tbsp avocado oil, divided
2 tbsp lime juice
2 tsp cumin, divided
Salt and black pepper to taste
10-ounce bag riced cauliflower
1 red bell pepper, sliced
0.5 yellow onion, sliced
Toppings: Diced avocado, fresh cilantro, lime wedges, salsa, Greek yogurt, jalapeño slices
Instructions
Whisk chipotle, 2 tbsp avocado oil, lime juice, 1.5 tsp cumin, salt, and pepper in a bowl to create the marinade.
Coat the steak thoroughly with the marinade, cover, and refrigerate for 60 minutes.
Preheat oven to 400°F (200°C) and arrange bell peppers and onions on a baking sheet, toss with oil, remaining cumin, salt, and pepper; roast for 15-20 minutes.
Heat a skillet over high heat and sear the steak for 3-4 minutes per side until charred and cooked to desired doneness.
Sauté the riced cauliflower in a separate pan with 0.5 tbsp avocado oil for 5 minutes until tender.
Slice the steak against the grain, construct bowls starting with the cauliflower base, topped with roasted veggies, steak, and desired garnishes.
Notes
Ensure you slice the steak against the grain to maintain tenderness. For extra protein, you can add a dollop of Greek yogurt as a healthy sour cream substitute.
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Seared and Roasted
- Cuisine: Mexican-Inspired