Description
A nutritious and filling steak fajita bowl loaded with vibrant veggies and a zesty kick, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 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
- 1 (10-ounce) bag riced cauliflower
- 1/2 tablespoon avocado oil
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
Instructions
- In a bowl, combine chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Marinate skirt steak in the mixture for a few hours or overnight.
- Preheat the oven to 400°F (200°C). Roast sliced bell pepper and onion with olive oil, salt, pepper, and cumin for 15-20 minutes.
- Heat avocado oil in a skillet, add riced cauliflower, and cook until golden and tender about 15 minutes, seasoning with salt and pepper.
- Remove excess marinade from steak, and sear in the hot skillet for 2-3 minutes on each side until medium-rare. Let rest for 5 minutes, then slice against the grain.
- Assemble bowls with riced cauliflower, roasted veggies, and sliced steak. Serve immediately.
Notes
For added flavor, consider topping with fresh cilantro or a squeeze of lime before serving. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg