Fuel your body with this high protein Steak Fajita Bowl — a low-carb meal that’s perfect for busy weeknights or a healthy Taco Tuesday alternative. Juicy, smoky steak fajitas are layered with seasoned peppers and onions, all served over riced cauliflower for a nutritious twist. This vibrant fajita bowl recipe is loaded with bold, zesty flavor and comes together in 30 minutes or less when you marinate the steak ahead of time. Whether you're meal prepping or just craving something satisfying and healthy, these fajita bowls are sure to hit the spot!
Ingredients
- 1 pound skirt steak
For Steak Marinade
- 2 tablespoons chipotle peppers in adobo sauce finely chopped with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons cumin
- salt and pepper to season
For Cauliflower Rice
- ½ tablespoon avocado or olive oil
- 1 10- ounce bag riced cauliflower
- salt and pepper to season
For Roasting Veggies
- ½ tablespoons avocado oil
- 1 red bell pepper sliced
- ½ yellow onion sliced
- ½ teaspoon cumin
- Salt and pepper to season
Instructions
Marinate the Steak
- In a shallow dish, mix together: 2 tbsp minced chipotle peppers in adobo, Juice of 1 lime, 1 tbsp olive oil, 1 tsp cumin, Salt & pepper to taste
- Add the skirt steak and toss to coat. Cover and marinate in the fridge for at least 1 hour or overnight for best flavor. Let it come to room temperature before cooking.
Roast the Veggies
- Preheat oven to 400°F.
- Slice 1 red bell pepper and 1 yellow onion into thin strips. Spread on a baking sheet, drizzle with olive oil, season with cumin, salt, and pepper, and toss.
- Roast for 15 minutes or until tender and slightly charred.
Cook the Cauliflower Rice
- Heat ½ tbsp olive or avocado oil in a skillet over medium heat.
- Add 2 cups of riced cauliflower and sauté for about 12–15 minutes, stirring often, until tender and lightly golden. Season with salt and pepper to taste. Keep warm.
Sear the Steak
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
- Shake off excess marinade from the steak and sear for 2–3 minutes per side until cooked to medium-rare (130°F internal temperature).
- Transfer to a cutting board, let rest for 5 minutes, then slice against the grain into thin strips.
Assemble the Bowls
- In each bowl, add a scoop of cauliflower rice, top with roasted veggies, then pile on the sliced steak. Add your favorite toppings (ideas below) and enjoy!
Notes
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze the cooked steak and cauliflower rice separately for up to 2 months.
- Reheating: Gently reheat in a skillet or microwave until warmed through. Add a splash of water if it feels dry.