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High Protein Steak Fajita Bowl Recipe

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★★★★★

4.9 from 143 reviews

This High Protein Steak Fajita Bowl combines perfectly seared flank or skirt steak with vibrant sautéed bell peppers and onions, served over cauliflower rice or brown rice for a nutritious, satisfying meal. Marinated in zesty lime juice and spices, this dish offers bold flavors with the option of fresh toppings like avocado, Greek yogurt, and cheese, making it a flexible and wholesome bowl ideal for any dinner.

Ingredients

Scale

Marinade and Steak

  • 1 lb flank steak or skirt steak, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Vegetables

  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium red onion, thinly sliced
  • 1 tbsp olive oil (for veggies)

Base and Toppings

  • 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
  • ½ cup corn kernels (optional)
  • ½ avocado, sliced or mashed
  • ¼ cup Greek yogurt or sour cream
  • 2 tbsp crumbled feta or shredded cheddar (optional)
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Marinate the Steak: Whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. Add the thinly sliced steak and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours to enhance the flavor.
  2. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the thinly sliced red onion. Cook, stirring occasionally, for about 5 to 6 minutes until the vegetables are tender and slightly charred. Remove the vegetables from the skillet and set aside.
  3. Cook the Steak: In the same skillet, place the marinated steak slices in a single layer. Cook for 2 to 3 minutes on each side until the steak is browned and cooked to your preferred doneness. Avoid overcrowding the pan by cooking in batches if necessary. Once the steak is cooked, return the sautéed vegetables to the skillet and toss together. Squeeze fresh lime juice over the mixture for added brightness.
  4. Assemble the Bowls: Spoon cooked cauliflower rice or brown rice into individual serving bowls. Top generously with the steak and vegetable mixture.
  5. Add Toppings and Serve: Garnish the bowls with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar if desired, and chopped fresh cilantro. Serve with lime wedges on the side and a light sprinkle of salt and pepper. Enjoy this warm, protein-packed fajita bowl!

Notes

  • Marinate the steak for up to 2 hours to develop deeper flavor.
  • Use cauliflower rice for a low-carb option or brown rice for a heartier meal.
  • Cook the steak in batches if your skillet is small to avoid steaming instead of searing.
  • Optional toppings like corn, avocado, cheese, and Greek yogurt add flavor and nutrition but can be omitted to keep it dairy-free or lower calorie.
  • Fresh lime juice brightens the final dish and adds freshness.

Keywords: steak fajita bowl, high protein meal, low carb fajita bowl, Mexican bowl recipe, healthy steak bowl, cauliflower rice bowl, easy weeknight dinner

Find it online: https://cheframi.com/high-protein-steak-fajita-bowl-recipe/