High Protein Steak Fajita Bowl

October 22, 2024

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Published: Oct 21, 2024 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy-to-make high-protein, low-carb steak fajita bowl features juicy skirt steak, riced cauliflower, and vibrant veggies for a healthy, delicious meal packed with flavor.

steak fajita bowl with sliced steak, sliced veggies, cauliflower rice and diced avocado.

This high-protein steak fajita bowl is a delicious healthy option for Taco Tuesday or any night of the week! The steak is tender, juicy, and full of smoky flavor from the chipotle chilis in adobo sauce marinade.

The fajita veggies—sliced onions and bell peppers—are well seasoned with cumin and salt, then roasted to enhance their natural sweetness and flavor.

Served over a base of riced cauliflower, this bowl keeps things low-carb while still packing in plenty of protein. It’s a quick and healthy meal that comes together in 30 minutes or less when you marinate the steak the night before. We recommend marinating the steak for at least an hour for best results!

Key Ingredients

Skirt steak: Skirt steak is our favorite cut of steak for steak fajitas. If your butcher doesn’t have on hand, you can substitute flank or flap steak.

Chipotle peppers in adobo sauce: As part of the steak marinade, we use two tablespoons of minced chipotle peppers in adobo sauce (along with sauce), which adds a deep smoky flavor.

Bell pepper & onion: Bell pepper and onions are typically included in fajitas, and here we use red bell pepper and yellow onion. We slice and roast them to bring out their natural sweetness. You can use another onion of choice, such as red, or any color of bell pepper.

Cauliflower Rice: Cauliflower rice provides a light, grain-like base for the fajita bowl without the carbs of regular rice. We pan fry it for about 15 minutes, so it resembles regular rice.

Cumin: Cumin is a warm, earthy spice that’s essential in fajita seasoning.

Lime Juice: Lime juice in the steak marinade tenderizes the meat and adds a bright, zesty flavor to the bowl. You could substitute with lemon juice in a pinch.

Step-by-Step Instructions

STEP 1: In a bowl or shallow dish, combine the marinade ingredients and stir well. Add the steak, toss to coat, and marinate for 1 hour or overnight.

STEP 2: Preheat your oven to 400°F. Slice pepper and onion into strips and place them on a sheet pan. Drizzle with ½ tablespoon olive oil and sprinkle with salt, pepper and ½ teaspoon cumin. Toss to coat the veggies evenly. Roast the pepper and onion strips in the oven for 15 to 20 minutes, or until tender.

STEP 3: While veggies are roasting, heat ½ tablespoon avocado or olive oil over medium heat in a large skillet. Add riced cauliflower and stir regularly until it turns slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Place in a bowl and cover to keep warm.

STEP 4: In the same skillet at medium-high heat, add the steak and cook for 2 to 3 minutes per side (depending on thickness), until medium rare (130 degrees F). When done, place steak on cutting board and let rest for 5 minutes. Once rested, slice the steak against the grain into thin strips. Evenly spoon rice, roasted veggies and steak into 3 bowls and serve immediately.

Finished steak burrito bowl with cauliflower rice, roasted veggies, steak and avocado.

Bowl Variations

You can customize this steak fajita bowl with a variety of toppings or sides. Here are some options to consider:

More High-Protein Bowls

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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