Description
A delicious High Protein Steak Fajita Bowl featuring marinated skirt steak, roasted vegetables, and creamy riced cauliflower.
Ingredients
Scale
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons cumin
- Salt and pepper to season
- 1 10-ounce bag riced cauliflower
- 1 red bell pepper
- ½ yellow onion
- ½ teaspoon cumin for roasting vegetables
Instructions
- Marinate the Steak by mixing chipotle peppers, olive oil, lime juice, cumin, salt, and pepper in a bowl. Add skirt steak and refrigerate.
- Roast the Vegetables by preheating the oven to 400°F (200°C). Slice the bell pepper and onion, drizzle with oil, season, and roast for 15–20 minutes.
- Prepare the Riced Cauliflower by heating oil in a skillet. Add riced cauliflower and cook until golden, about 15 minutes.
- Cook the Steak in the same skillet until medium-rare, 2–3 minutes per side. Let rest before slicing.
- Assemble the Bowls with riced cauliflower, roasted veggies, and steak slices. Serve immediately.
Notes
For deeper flavor, marinate the steak overnight. Remember not to overcrowd the skillet when cooking steak.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg
Keywords: steak, fajita bowl, healthy meal, high protein, meal prep