High Protein Steak Fajita Bowl

Ah, my dear friend, let me tell you about one of my all-time favorite recipes: the High Protein Steak Fajita Bowl. Picture this: juicy, marinated skirt steak; vibrant, roasted bell peppers and onions; and fluffy riced cauliflower all nestled together in a bowl. This dish is as satisfying as a warm hug on a chilly evening. It’s not just a meal; it’s an experience, one that keeps giving with each delicious bite. This is a dish I often whip up when I want something both hearty and healthy.

Why you’ll love this recipe

Imagine clocking a long day and finally sitting down to dinner, only to be greeted by the mouthwatering aroma of spicy steak and roasting veggies. This bowl not only fills you up but also packs a punch with a high protein content, making it perfect for anyone looking to boost their nutrition without sacrificing flavor.

You might wonder, “What sets this dish apart?” Well, the chipotle peppers in adobo sauce elevate the marinade from basic to bold—think of it as the secret seasoning that will make your taste buds sing. Not to mention, the riced cauliflower acts as a cozy bed for all those goodies, allowing you to enjoy a comforting, low-carb experience. And let’s be honest, it’s a feast for the eyes as well as the stomach.

Gather these ingredients

• 1 pound skirt steak: This cut is tender and perfect for marinating. If you can’t find skirt steak, flank steak is a great substitute.
• 2 tablespoons chipotle peppers in adobo sauce (finely chopped): These little flavor bombs add a smoky heat to the mix. Feel free to adjust based on your spice tolerance.
• 2 tablespoons avocado or olive oil: Use avocado oil for a high smoke point when cooking. Both oils are heart-healthy.
• 2 tablespoons fresh lime juice: This brightens up the whole dish and adds that zesty edge.
• 1 1/2 teaspoons cumin: The warm earthiness of cumin is non-negotiable here, but if you’re feeling adventurous, you could try smoked paprika for a different take.
• Salt and pepper to season: Never underestimate the power of seasoning; it’s foundational.
• 1 (10-ounce) bag riced cauliflower: Such a game-changer! It’s a fantastic low-carb alternative to rice.
• 1 red bell pepper, sliced: Sweet and vibrant; it really shines after roasting.
• 1/2 yellow onion, sliced: Adds that savory sweetness as it caramelizes; can’t go without it!
• 1/2 teaspoon cumin, extra for the veggies: A sprinkle here works wonders.

Preparing High Protein Steak Fajita Bowl

1. In a shallow bowl, mix the marinade: chipotle peppers, olive oil, lime juice, cumin, salt, and pepper. Add the skirt steak, give it a good toss to coat, and let it marinate for a few hours—or even overnight for maximum flavor! Just remember, take it out of the fridge 30 minutes before cooking to bring it to room temperature.

2. Preheat your oven to 400°F (200°C). Slice your bell pepper and onion into strips, and lay them out on a sheet pan. Drizzle the veggies with half a tablespoon of olive oil, season with salt, pepper, and that extra 1/2 teaspoon of cumin. Toss everything together, spreading it evenly. Roast for about 15 to 20 minutes until they’re tender and a bit caramelized.

3. While your veggies are roasting, it’s time for the riced cauliflower. Heat half a tablespoon of oil in a large skillet over medium heat. Add the riced cauliflower and stir regularly for about 15 minutes. You want it slightly golden and tender. Don’t forget to season with salt and pepper! Once done, pop it in a bowl and cover it to keep warm.

4. The steak is next! Shake off any excess marinade. Use that same skillet, cranking the heat up to medium-high, and add a tablespoon of oil. When it’s hot, toss in the steak. Sear it for 2 to 3 minutes on each side (or more if it’s thick), until it reaches medium-rare (130°F). Let it rest on the cutting board for 5 minutes before slicing against the grain into thin strips.

5. Now comes the fun part—assembly! Spoon out the riced cauliflower into three bowls, top with equal parts of the roasted veggies and steak, and serve hot. Enjoy immediately!

Best way to enjoy it

This dish is perfect as is, but you could play around with toppings! A dollop of creamy avocado or a sprinkle of fresh cilantro would take it over the top. You could also consider a side of queso fresco crumbled on top for that extra richness.

Tips for a successful recipe

• Start marinating the steak the night before for the best flavor.
• If you don’t have riced cauliflower handy, you can make it by pulsing cauliflower florets in a food processor until they resemble rice.
• Don’t skip resting the steak; it helps keep those juices locked in for a tender bite.

Your questions answered

• What if I don’t like spicy food? You can skip the chipotle peppers or use jalapeños for a milder kick.
• Can I use a different cut of meat? Absolutely, flank or sirloin will work just fine.
• How long does prep take? Prep is about 10-15 minutes, with marinating time being extra.
• What can I serve this with? A side of black beans or a zesty corn salsa would complement this dish nicely.
• Can I make this vegetarian? Sure! Swap the steak with grilled portobello mushrooms or tempeh for a delightful twist.

Isn’t cooking a little bit like magic? You gather these simple ingredients, follow a few straightforward steps, and voilà—you transform them into something spectacular. This High Protein Steak Fajita Bowl is not just delicious; it makes you feel good about what you’re eating. So, don’t wait! Dive into this recipe, unleash your inner chef, and share your culinary adventures with me—I can’t wait to hear how yours turns out!

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High Protein Steak Fajita Bowl

Cooking Method: Grilling, Roasting Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free High Protein Low Carb Non Vegetarian Quick Meals

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 400  F Servings: 3 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

This High Protein Steak Fajita Bowl is a delightful blend of marinated skirt steak, roasted bell peppers, caramelized onions, and riced cauliflower. It's hearty, healthy and perfect for anyone looking to boost their nutrition without sacrificing flavor.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 pound skirt steak (Flank steak can be used as a substitute.)
• 2 tablespoons chipotle peppers in adobo sauce (Finely chopped, adjust to taste.)
• 2 tablespoons avocado or olive oil (Avocado oil preferred for high smoke point.)
• 2 tablespoons fresh lime juice (Adds brightness to the dish.)
• 1.5 teaspoons cumin (Essential for flavor.)
• to taste salt and pepper (For seasoning.)
• 1 10-ounce bag riced cauliflower (Low-carb alternative.)
• 1 red bell pepper (Sliced.)
• ¹⁄₂ yellow onion (Sliced.)
• ¹⁄₂ teaspoon cumin (Extra for the veggies.)

Instructions

Marinate the Steak

1. Prepare the marinade

   In a shallow bowl, mix chipotle peppers, olive oil, lime juice, cumin, salt, and pepper. Add the skirt steak, toss to coat, and marinate for a few hours or overnight. Remove from fridge 30 minutes before cooking.
   Mark as complete

Roast Veggies

1. Preheat oven

   Preheat your oven to 400°F (200°C). Slice the bell pepper and onion, and lay them out on a sheet pan. Drizzle with half a tablespoon of olive oil, season, and roast for 15-20 minutes until tender.
   Mark as complete

Cook Riced Cauliflower

1. Heat riced cauliflower

   In a large skillet over medium heat, heat half a tablespoon of oil. Add riced cauliflower and stir for about 15 minutes until slightly golden. Season with salt and pepper and keep warm.
   Mark as complete

Sear the Steak

1. Cook the steak

   Shake off excess marinade and use the same skillet over medium-high heat with a tablespoon of oil. Sear the steak for 2-3 minutes on each side until medium-rare. Rest for 5 minutes before slicing.
   Mark as complete

Assemble the Bowl

1. Serve

   In three bowls, spoon the riced cauliflower and top with roasted veggies and sliced steak. Serve hot.
   Mark as complete

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 500mg21%

Potassium 800mg23%

Total Carbohydrate 15g5%

Dietary Fiber 5g20%

Sugars 4g

Protein 50g100%

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Vitamin A 1200 IU

Vitamin C 80 mg

Calcium 60 mg

Iron 4 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 10 mcg

Thiamin 0.5 mg

Riboflavin 0.4 mg

Niacin 10 mg

Vitamin B6 1 mg

Folate 45 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 75 mg

Zinc 6 mg

Selenium 30 mcg

Copper 1 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinating the steak overnight enhances the flavor.

Keywords: steak, fajita, bowl, high protein, healthy meal