Description
These High-Protein Steak Fajita Bowls are packed with bold flavor, juicy steak, and sautéed peppers and onions—all served over rice or cauliflower rice for a satisfying, energizing meal. Perfect for dinner, meal prep, or post-workout fuel, this quick and colorful recipe comes together in under 30 minutes.
Ingredients
- 1 lb flank steak or skirt steak, thinly sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tbsp olive oil, divided
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 cups cooked rice or cauliflower rice (for serving)
- Fresh cilantro, chopped (optional for garnish)
- Avocado slices or guacamole (optional for topping)
Instructions
- In a bowl, toss sliced steak with 1 tbsp olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper. Marinate for 15–30 minutes.
- Heat a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned and cooked to desired doneness. Remove and let rest.
- In the same skillet, add remaining 1 tbsp oil. Sauté bell peppers and onions for 5–7 minutes until tender and slightly charred.
- Slice rested steak thinly across the grain.
- Assemble bowls with a base of rice or cauliflower rice, then top with steak and veggies.
- Garnish with cilantro, avocado, and a squeeze of lime if desired.
Notes
- Substitute chicken breast, shrimp, or tofu for variety.
- For low-carb, use cauliflower rice or shredded lettuce.
- Add black beans, corn, or salsa for more flavor and fiber.
- A dollop of Greek yogurt or drizzle of lime crema adds a creamy finish.
- Perfect for meal prep—store components separately for best texture.
