Looking for a quick, healthy dinner that’s bursting with flavor? This High-Protein Steak Fajita Bowl is the perfect choice! Tender, juicy skirt steak is marinated in smoky chipotle peppers and lime, then paired with roasted bell peppers, onions, and fluffy riced cauliflower for a satisfying low-carb meal.
It’s a wholesome dinner you can feel good about, ready in just 30 minutes when you prep the marinade ahead of time. Ideal for Taco Tuesday or any night of the week, this fajita bowl proves that healthy eating doesn’t have to mean sacrificing flavor.
Why You’ll Love This Recipe
- High-protein & low-carb – a great balance for keto or low-carb lifestyles.
- Meal prep friendly – marinate the steak ahead of time for a fast weeknight meal.
- Flavorful & filling – smoky, zesty, and satisfying without being heavy.
- Customizable – add your favorite toppings or swap in different veggies.
Key Ingredients
- Skirt Steak – rich, beefy flavor and cooks quickly. You can also substitute flank or flap steak.
- Chipotle Peppers in Adobo – brings bold smoky heat to the marinade.
- Lime Juice – tenderizes the steak and adds brightness.
- Bell Pepper & Onion – classic fajita veggies, roasted for natural sweetness.
- Cauliflower Rice – keeps it low-carb while mimicking the feel of rice.
- Cumin – warm, earthy spice essential for that fajita flavor.
Step-by-Step Instructions
Step 1: Marinate the Steak
In a shallow dish, whisk together chipotle peppers, oil, lime juice, cumin, salt, and pepper. Add the steak, coat well, and marinate for at least 1 hour or overnight. Let it rest at room temperature for 30 minutes before cooking.
Step 2: Roast the Veggies
Preheat the oven to 400°F (200°C). Slice bell pepper and onion into strips, toss with oil, cumin, salt, and pepper, then spread on a sheet pan. Roast for 15–20 minutes until tender and caramelized.
Step 3: Cook the Cauliflower Rice
In a skillet, heat oil over medium heat. Add riced cauliflower and cook for about 15 minutes, stirring often, until golden and tender. Season with salt and pepper.
Step 4: Cook the Steak
Shake off excess marinade and sear the steak in a hot skillet with a little oil for 2–3 minutes per side, until medium-rare (130°F). Let rest for 5 minutes before slicing thinly against the grain.
Step 5: Assemble the Bowls
Spoon cauliflower rice into bowls, top with roasted veggies and sliced steak, and serve immediately.
Variations & Toppings
- Add guacamole or avocado slices for extra healthy fats.
- Serve with low-carb tortillas or crisp romaine leaves for a fajita wrap style.
- Top with fresh salsa, jalapeños, or chopped cilantro for extra freshness.
- Swap veggies with zucchini, mushrooms, or poblano peppers for variety.
Nutrition (Per Serving, 3 servings)
Calories: ~528 | Protein: High | Carbs: Low | Healthy Fats: Balanced
Final Thoughts
This Steak Fajita Bowl is everything you want in a healthy dinner—flavorful, filling, and simple to prepare. With smoky chipotle-marinated steak, caramelized fajita veggies, and cauliflower rice, it’s a meal that satisfies both taste buds and nutrition goals.
Make it once, and you’ll have a new weeknight favorite! 🌮🥩🥑
Ingredients
For the Steak & Marinade:
- 1 pound skirt steak (or flank/flap steak)
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped with sauce)
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons cumin
- Salt and pepper, to taste
For the Cauliflower Rice:
- ½ tablespoon avocado or olive oil
- 1 (10-ounce) bag riced cauliflower
- Salt and pepper, to taste
For the Veggies:
- ½ tablespoon avocado oil
- 1 red bell pepper, sliced
- ½ yellow onion, sliced
- ½ teaspoon cumin
- Salt and pepper, to taste
Instructions
- Marinate Steak – In a shallow dish, whisk together chipotle peppers, oil, lime juice, cumin, salt, and pepper. Add steak, coat well, and marinate at least 1 hour (or overnight). Remove from fridge 30 minutes before cooking.
- Roast Veggies – Preheat oven to 400°F (200°C). Toss bell pepper and onion with oil, cumin, salt, and pepper. Spread on a sheet pan and roast 15–20 minutes, until tender.
- Cook Cauliflower Rice – Heat oil in a skillet over medium heat. Add riced cauliflower and cook 12–15 minutes, stirring often, until golden and tender. Season with salt and pepper.
- Cook Steak – Heat oil in a skillet over medium-high heat. Sear steak 2–3 minutes per side (until medium-rare, 130°F). Rest 5 minutes, then slice thinly against the grain.
- Assemble Bowls – Divide cauliflower rice, roasted veggies, and steak into 3 bowls. Serve immediately with optional toppings like avocado, salsa, or cilantro.