High Protein Steak Fajita Bowl

The sizzle of a perfectly seared steak, the vibrant colors of fresh vegetables, and the zesty aroma of lime come together in the High Protein Steak Fajita Bowl. This vibrant dish takes about 45 minutes to prepare and cook, making it a quick yet satisfying meal that packs a protein punch. It’s a great way to enjoy a hearty and nutritious spin on traditional fajitas.

This recipe is perfect for anyone looking to elevate their dinner game or meal prep routine. It’s ideal for weeknight dinners or prepping lunches for the week ahead. Plus, you can easily store leftovers for a quick and delicious meal later on.

Why You’ll Love This Recipe

• Each bite is bursting with bold flavors from the marinated steak.
• The riced cauliflower adds a light, comforting base that complements the dish.
• Roasting the veggies enhances their natural sweetness and tenderness.
• High in protein, this bowl is both filling and nutritious.

What You’ll Need

Here’s everything you’ll need to create this delicious meal.

For the Marinade

• 1 lb skirt steak
• 2 tbsp chipotle peppers in adobo sauce, finely chopped with sauce
• 2 tbsp avocado or olive oil
• 2 tbsp fresh lime juice
• 1 1/2 tsp cumin
• salt and pepper to season

For the Cauliflower Base

• 1/2 tbsp avocado or olive oil
• 1 (10-ounce) bag riced cauliflower
• salt and pepper to season

For the Roasted Veggies

• 1/2 tbsp avocado oil
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 1/2 tsp cumin
• salt and pepper to season

Use lime juice from fresh limes for better flavor.

Substitutions & Swaps

• Skirt steak can be replaced with flank steak.
• Use any oil for sautéing or roasting.
• Riced cauliflower can be swapped for quinoa.
• Chipotle peppers can be substituted with smoked paprika.

How to Make It

Follow these easy steps to whip up your delicious fajita bowl.

Marinate

In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and marinate for a few hours or overnight (preferable). Remove from the fridge 30 minutes before cooking to bring to room temperature.

Preheat and Roast

Preheat your oven to 400°F. Slice the pepper and onion into strips and 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 the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.

Sauté Cauliflower

While the veggies are roasting, heat 1/2 tablespoon avocado or olive oil over medium heat in a large skillet. Add riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place in a bowl and cover to keep warm.

Cook the Steak

Shake off excess marinade on the steak. In the same skillet at medium-high heat, add a tablespoon of avocado oil. When hot, add steak and cook for 2 to 3 minutes per side (depending on thickness), until medium rare (130 degrees F). When done, place steak on a cutting board and let rest for 5 minutes. Once rested, slice the steak against the grain into thin strips.

Assemble

Evenly spoon rice, roasted veggies, and steak into 3 bowls and serve immediately.

How to Store It

Fridge: up to 4 days in airtight containers.
Freezer: yes, for longer storage.
Reheat: microwave on medium for 2-3 minutes.

Tips for Best Results

• Let the steak marinate overnight for enhanced flavor.
• Ensure the skillet is hot before adding the steak for a good sear.
• Don’t overcrowd the pan when sautéing the cauliflower; you want it to roast, not steam.
• Adjust seasoning to your preference for an extra kick!

Serving Suggestions

• Serve with fresh avocado slices for added creaminess.
• Pair with tortilla chips for an enjoyable crunch.
• Enjoy with a side of black beans for extra fiber.