Description
This High-Protein Steak Fajita Bowl is a low-carb, nutrient-dense meal packed with juicy skirt steak, roasted peppers, onions, and riced cauliflower. It’s a perfect meal for fitness enthusiasts and anyone looking for a delicious, protein-packed option without the extra carbs!
Ingredients
Units
Scale
For the Steak & Marinade
- 1 lb skirt steak
- 2 tbsp chipotle peppers in adobo sauce (finely chopped)
- 2 tbsp avocado or olive oil
- 2 tbsp fresh lime juice
- 1 1/2 tsp cumin
- Salt and pepper, to taste
For the Cauliflower Rice
- 1/2 tbsp avocado or olive oil
- 1 (10-ounce) bag riced cauliflower
- Salt and pepper, to taste
For Roasting the Veggies
- 1/2 tbsp avocado or olive oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
- Step 1: Marinate the Steak
- In a bowl, mix chipotle peppers, oil, lime juice, cumin, salt, and pepper.
- Add the steak, coat well, and marinate for at least 1 hour (overnight for deeper flavor).
- Remove the steak from the fridge 30 minutes before cooking.
- Step 2: Roast the Vegetables
4. Preheat oven to 400°F (200°C).
5. Toss bell pepper and onion with oil, cumin, salt, and pepper.
6. Spread on a baking sheet and roast for 15-20 minutes until caramelized. - Step 3: Cook the Cauliflower Rice
7. Heat ½ tbsp oil in a pan over medium heat.
8. Add riced cauliflower, sauté for 10-15 minutes, stirring occasionally.
9. Season with salt and pepper, then set aside. - Step 4: Cook the Steak
10. Heat 1 tbsp avocado oil in a skillet over medium-high heat.
11. Sear the steak for 2-3 minutes per side (medium-rare: 130°F internal temp).
12. Let rest for 5 minutes, then slice against the grain into strips. - Step 5: Assemble & Serve
13. Divide cauliflower rice, roasted veggies, and steak into 3 bowls.
14. Serve immediately and enjoy!
Notes
- Meal Prep Friendly: Store in an airtight container for up to 4 days in the fridge.
- Serving Ideas: Top with avocado, salsa, or Greek yogurt for extra flavor.
- Alternative Proteins: Swap steak for chicken, shrimp, or tofu.
- For a Carb Boost: Serve with brown rice or quinoa instead of cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: ~528 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg