High Protein Steak Fajita Bowl Recipe

Introduction

This High Protein Steak Fajita Bowl is a flavorful, wholesome meal that combines tender marinated steak with roasted vegetables and riced cauliflower. Perfect for a satisfying lunch or dinner, it’s packed with protein and vibrant flavors.

Ingredients

• 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
• Salt and pepper to season
• 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. Step 1: In a bowl or shallow dish, combine the chipotle peppers, 2 tablespoons oil, lime juice, 1 1/2 teaspoons cumin, salt, and pepper. Add the steak, toss to coat, and marinate for a few hours or overnight for best flavor. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
2. Step 2: Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips, then place them on a sheet pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat evenly and roast for 15 to 20 minutes until tender.
3. Step 3: While the veggies roast, heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add the riced cauliflower and cook, stirring regularly, until slightly golden and tender, about 15 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
4. Step 4: Shake off excess marinade from the steak. Increase skillet heat to medium-high and add 1/2 tablespoon avocado oil. When hot, add the steak and cook for 2 to 3 minutes per side until medium rare (about 130°F). Remove steak, let rest for 5 minutes, then slice thinly against the grain.
5. Step 5: Divide the riced cauliflower, roasted vegetables, and sliced steak evenly into three bowls. Serve immediately for a delicious, high-protein meal.

Tips & Variations

• Marinate the steak overnight to maximize flavor and tenderness.
• Swap riced cauliflower for cooked brown rice or quinoa if you prefer a different base.
• Add fresh cilantro and a dollop of Greek yogurt or guacamole for extra freshness and creaminess.
• Use skirt steak or flank steak for the best texture and flavor in fajitas.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet or microwave to avoid overcooking the meat. The riced cauliflower reheats well in a skillet with a splash of water or oil to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank steak or sirloin can also be used, but skirt steak is preferred for its flavor and tenderness in fajita dishes.

How spicy is this dish?

The chipotle peppers give a smoky heat that can be adjusted by using less of the adobo sauce or peppers, so feel free to modify the spice level to your taste.

High Protein Steak Fajita Bowl Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This High Protein Steak Fajita Bowl is a flavorful and nutritious meal combining marinated skirt steak with roasted bell peppers and onions, served over a bed of sautéed riced cauliflower. A low-carb twist on classic fajitas, this dish offers a satisfying balance of smoky, spicy, and tangy flavors, perfect for a healthy and hearty lunch or dinner.

• Author: reem
• Prep Time: 15 minutes (plus marinating time of 2-12 hours)
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes (including 2-hour marinating minimum)
• Yield: 3 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Steak and Marinade

• 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

Vegetables and Cauliflower Rice

• 1/2 tablespoon avocado or olive oil
• 1 10-ounce bag riced cauliflower
• Salt and pepper to season
• 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 bowl or shallow dish, combine the chipotle peppers in adobo sauce, avocado or olive oil, fresh lime juice, cumin, salt, and pepper. Add the skirt steak and toss to coat thoroughly. Marinate for at least a few hours or preferably overnight. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
2. Roast the Vegetables: Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips. Place them on a sheet pan, drizzle with 1/2 tablespoon olive oil, and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to coat evenly. Roast in the oven for 15 to 20 minutes until the vegetables are tender and slightly caramelized.
3. Sauté the Cauliflower Rice: Heat 1/2 tablespoon avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower and stir frequently until it becomes slightly golden and tender, approximately 15 minutes. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.
4. Cook the Steak: Shake off excess marinade from the steak. In the same skillet, heat 1 tablespoon avocado oil over medium-high heat until hot. Add the steak and sear for 2 to 3 minutes on each side, depending on thickness, until medium rare (130°F internal temperature). Remove the steak and let it rest on a cutting board for 5 minutes to retain juices.
5. Slice and Assemble Bowls: After resting, slice the steak thinly against the grain. Evenly distribute the cauliflower rice, roasted bell peppers and onions, and sliced steak into 3 bowls. Serve immediately for a fresh, high-protein meal.

Notes

• Marinating the steak overnight enhances flavor and tenderness.
• Use an instant-read thermometer to ensure the steak is cooked to medium rare for best texture.
• Feel free to substitute skirt steak with flank steak if preferred.
• This recipe is low carb by replacing traditional rice with cauliflower rice.
• Adjust spice levels by adding more or less chipotle peppers according to taste.

Keywords: steak fajita bowl, high protein dinner, low carb fajitas, cauliflower rice bowl, healthy Mexican bowl