Description
A comforting and high-protein steak fajita bowl packed with flavor from tender skirt steak, vibrant vegetables, and zesty seasonings.
Ingredients
Scale
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil (for cooking)
- 1 10-ounce bag riced cauliflower
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
Instructions
- Combine the chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper in a bowl. Add the skirt steak and ensure it’s well coated with the marinade. Cover and let marinate for a few hours or overnight in the fridge.
- Preheat your oven to 400°F (200°C). Slice the red bell pepper and yellow onion, place them on a sheet pan, drizzle with olive oil, and season with salt, pepper, and cumin.
- Roast the vegetables in the oven for 15-20 minutes, until golden and tender.
- Heat the remaining avocado oil in a skillet over medium heat. Add the riced cauliflower and sauté until golden, about 15 minutes.
- Remove excess marinade from the skirt steak and cook it in the skillet for 2-3 minutes per side, until medium-rare. Let it rest for 5 minutes before slicing against the grain.
- Assemble your bowl with a base of riced cauliflower, topped with roasted veggies and sliced steak. Serve immediately.
Notes
Feel free to customize your bowl with toppings like creamy avocado, spicy salsa, lime wedges, or sautéed greens.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg