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High Protein Steak Fajita Bowl

A flavorful and satisfying bowl featuring marinated skirt steak, roasted peppers, and golden riced cauliflower, designed to meet your protein goals without sacrificing taste.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Steak Marinade
  • 1 pound skirt steak
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 2 tablespoons avocado oil (preferred) or olive oil Avocado oil is recommended for high heat.
  • 2 tablespoons fresh lime juice Use fresh squeezed.
  • 1 pinch cumin
  • Salt and pepper to taste
Roasted Vegetables
  • 1 red bell pepper, sliced into strips
  • 0.5 yellow onion, sliced into strips
  • 0.5 tablespoon olive oil
  • 0.5 teaspoon cumin
  • Salt and pepper to taste
Riced Cauliflower Base
  • 10 ounces riced cauliflower (one bag, fresh or frozen)
  • 0.5 tablespoon avocado oil
  • Salt and pepper to taste Season generously.
Garnish and Toppings
  • Fresh cilantro to taste
  • Fresh lime juice (extra squeeze for topping)
  • Greek yogurt or avocado (optional) Highly recommended for richness.

Method
 

Prepare Marinade
  1. In a medium bowl, combine chipotle peppers, adobo sauce, avocado oil, lime juice, cumin, salt, and pepper. Whisk until well combined.
  2. Place skirt steak in a resealable bag or shallow dish and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
Roast Vegetables
  1. Preheat oven to 400°F (200°C).
  2. Slice red bell pepper and yellow onion into strips.
  3. Toss vegetables with olive oil, cumin, salt, and pepper, then spread on a sheet pan.
  4. Roast for 15 to 20 minutes, checking at 15 minutes for desired doneness.
Cook Riced Cauliflower
  1. Heat avocado oil in a large skillet over medium heat.
  2. Add riced cauliflower, sauté for about 15 minutes until golden and cooked through, adding salt and pepper as needed.
Cook Skirt Steak
  1. Remove steak from marinade and shake off excess. Let it sit at room temperature for 10 minutes.
  2. Heat avocado oil in a skillet over medium-high heat. Sear steak for 2-3 minutes on each side for medium-rare.
  3. Rest the steak for 5 minutes before slicing against the grain.
Assemble Bowl
  1. Start with a warm bowl, adding riced cauliflower as the base layer.
  2. Add roasted vegetables and top with sliced steak.
  3. Garnish with fresh cilantro, an extra squeeze of lime, and add Greek yogurt or avocado if desired.

Notes

For best results, use a cast iron skillet for searing the steak. This recipe can be made ahead by storing components separately for meal prep.