High Protein Steak Fajita Bowl

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Alright, my food-loving friend, are you ready to meet your new weeknight dinner obsession? Let me introduce you to High Protein Steak Fajita Bowl (Low-Carb Simplified)—the dish that checks all the boxes. It’s hearty, packed with bold Tex-Mex flavors, and so simple to whip up, you’ll feel like a kitchen rockstar. Imagine tender, juicy steak sizzling on the skillet, perfectly caramelized onions and bell peppers, and a base so versatile it can fit right into your low-carb lifestyle.

Oh, and did I mention the toppings? Creamy avocado, a dollop of tangy Greek yogurt, and maybe a drizzle of fresh lime juice to tie it all together. Trust me, this one’s a game-changer—perfect for meal prepping, family dinners, or just treating yourself to something totally delicious. Let’s dive in, shall we?

Why You’ll Love High Protein Steak Fajita Bowl

This recipe isn’t just about the ingredients—it’s about creating flavorful, memorable meals. Here’s why it’s a keeper:

  • Packed with Protein: A satisfying, muscle-loving meal perfect for refueling your body.
  • Low-Carb & Keto-Friendly: Keeps you on track without skimping on flavor.
  • Quick & Easy: Ready in under 30 minutes, making it ideal for busy nights.
  • Customizable: Love extra spice? Add jalapeños. Need more crunch? Toss in some shredded lettuce.
  • Meal Prep Superstar: Make it ahead for the week and enjoy effortless, healthy meals.

Ingredients in High Protein Steak Fajita Bowl

Here’s the beauty of this dish—it’s made with simple, fresh ingredients that pack a big flavor punch.

Steak Strips: The main protein, tender and full of flavor.

Bell Peppers: A mix of vibrant colors for sweetness and crunch.

Onion: Caramelized goodness that pairs beautifully with the steak.

Fajita Seasoning: A zesty, smoky spice blend that brings everything together.

Cauliflower Rice: A low-carb base that soaks up all those amazing fajita juices.

Avocado: Creamy and luscious, the perfect topping.

Greek Yogurt: A lighter, tangy alternative to sour cream.

Fresh Lime: A squeeze of citrus to brighten up every bite.

Cilantro: For that fresh, herby finish.

(Note: The full ingredients list with measurements is in the recipe card below.)

Instructions

Let’s break it down step by step so you can nail this dish effortlessly:

Preheat the Pan
Heat a large skillet over medium-high heat and drizzle with a bit of olive oil. Get it nice and hot—you want a good sear on your steak.

Cook the Steak
Season your steak strips generously with fajita seasoning. Toss them into the hot skillet and cook until browned and juicy, about 3-4 minutes per side. Remove and set aside to rest.

Sauté the Veggies
In the same skillet, add the sliced onions and bell peppers. Sauté until they’re tender-crisp and slightly caramelized, about 5 minutes. Sprinkle with a pinch of seasoning for extra flavor.

Prepare the Base
Heat your cauliflower rice (microwave or stovetop) and spread it as the base in your bowls.

Assemble the Bowl
Top the cauliflower rice with your sautéed veggies, steak strips, sliced avocado, and a dollop of Greek yogurt. Squeeze fresh lime juice over everything and garnish with chopped cilantro.

Serve and Enjoy
Grab a fork, dig in, and savor every bite of this Tex-Mex masterpiece!

How to Serve High Protein Steak Fajita Bowl

This bowl is perfect on its own, but here are a few ideas to make it even more special:

  • Add Extra Toppings: Crumbled queso fresco, pickled jalapeños, or fresh salsa.
  • Pair with a Side Salad: A crisp romaine salad with a simple vinaigrette makes a great addition.
  • Stuff It in Lettuce Wraps: Turn it into handheld fajitas for a fun twist.

Additional Tips

  • Spice Level: Adjust the heat with cayenne or a splash of hot sauce.
  • Meal Prep Hack: Store all components separately for up to 3 days, then assemble fresh.
  • Swap the Base: Not into cauliflower rice? Try quinoa, brown rice, or a leafy green mix.

FAQ Section

Q1: Can I use chicken instead of steak?
A1: Absolutely! Chicken breast or thighs work perfectly in this recipe.

Q2: How do I store leftovers?
A2: Store in airtight containers in the fridge for up to 3 days. Reheat gently to keep the steak tender.

Q3: Can I make this vegetarian?
A3: Yes! Swap the steak for grilled portobello mushrooms or tofu.

Q4: Is this recipe freezer-friendly?
A4: The steak and veggies can be frozen separately for up to a month. Add fresh toppings when serving.

Q5: What’s the best cut of steak to use?
A5: Sirloin or flank steak works great—they’re tender and cook quickly.

Q6: Can I make my own fajita seasoning?
A6: Totally! Combine chili powder, cumin, garlic powder, paprika, and a pinch of oregano.

Q7: Can I use regular rice instead of cauliflower rice?
A7: Sure! White or brown rice is a great option if you’re not low-carb.

Q8: What other veggies can I add?
A8: Zucchini, mushrooms, or cherry tomatoes are delicious extras.

Q9: How can I make it spicier?
A9: Add fresh jalapeños, chili flakes, or a drizzle of hot sauce.

Q10: Can I serve this cold?
A10: Yes! It makes a delicious cold salad-style bowl for meal-prepped lunches.

Conclusion

There you have it—your new favorite meal: High Protein Steak Fajita Bowl (Low-Carb Simplified). It’s bold, flavorful, and so easy, you’ll wonder why you didn’t try it sooner. Whether you’re feeding the family, meal-prepping, or treating yourself, this dish is a total win. So, grab your skillet, let the fajita magic happen, and trust me—you’re going to love every bite!

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High Protein Steak Fajita Bowl

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This high-protein, low-carb steak fajita bowl is loaded with juicy skirt steak, roasted veggies, and cauliflower rice for a healthy, flavor-packed meal that’s perfect for lunch or dinner. Quick, easy, and ideal for meal prep

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (excluding marinating time)
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Sautéing, Roasting
  • Cuisine: Mexican
  • Diet: Low Lactose

Ingredients

Scale
  1. For the Steak & Marinade

    • 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 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 Roasting the Veggies

    • ½ tablespoon avocado or olive oil
    • 1 red bell pepper, sliced
    • ½ yellow onion, sliced
    • ½ teaspoon cumin
    • Salt and pepper, to taste

Instructions

Step 1: Marinate the Steak

  1. In a bowl or shallow dish, combine the chipotle peppers, oil, lime juice, cumin, salt, and pepper.
  2. Add the skirt steak, toss to coat, and marinate for a few hours or overnight for best results.
  3. Remove the steak from the fridge 30 minutes before cooking.

Step 2: Roast the Vegetables

  1. Preheat your oven to 400°F.
  2. Toss sliced bell pepper and onion with oil, salt, pepper, and cumin on a sheet pan.
  3. Roast for 15-20 minutes, or until tender and slightly caramelized.

Step 3: Prepare the Cauliflower Rice

  1. Heat oil in a skillet over medium heat.
  2. Add riced cauliflower and cook, stirring often, until slightly golden and tender, about 15 minutes.
  3. Season with salt and pepper.

Step 4: Cook the Steak

  1. Shake off excess marinade from the steak.
  2. Heat oil in a skillet over medium-high heat.
  3. Cook steak for 2-3 minutes per side, or until medium-rare (130°F internal temp).
  4. Let the steak rest for 5 minutes, then slice against the grain into thin strips.

Step 5: Assemble and Serve

  1. Divide cauliflower rice, roasted veggies, and sliced steak into 3 bowls.
  2. Serve immediately and enjoy!

Notes

  • Marinate the steak overnight for maximum flavor.
  • Use frozen pre-riced cauliflower to save time.
  • Add avocado or sour cream for extra creaminess if desired.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 528 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 32 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 6 g
  • Protein: 44 g
  • Cholesterol: 85 mg

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