Description
This High Protein Steak Fajita Bowl is a flavorful, protein-packed meal that combines tender, juicy steak with colorful bell peppers, onions, and a zesty seasoning mix. Served over a base of brown rice or quinoa, it’s the perfect balanced dish for those looking for a high-protein, low-carb option. Whether you’re prepping for a healthy meal plan or need a satisfying dinner, this fajita bowl is a delicious, quick option that’s as nutritious as it is tasty!
Ingredients
Scale
For the Steak:
- 1 lb flank steak (or sirloin), sliced thinly against the grain
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Fajita Veggies:
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
For the Bowl:
- 1 1/2 cups cooked brown rice or quinoa (or cauliflower rice for a low-carb option)
- 1/2 cup black beans (optional)
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup sour cream or Greek yogurt (optional)
- 1/4 cup salsa or pico de gallo
Instructions
- Marinate the Steak:
In a small bowl, mix together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the sliced steak and toss to coat evenly. Let the steak marinate for at least 10 minutes, or up to 1 hour for more flavor. - Cook the Steak:
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the marinated steak slices to the skillet in a single layer. Cook for 2-3 minutes per side, or until the steak reaches your desired doneness. Remove the steak from the skillet and set aside. - Cook the Fajita Veggies:
In the same skillet, add a tablespoon of olive oil and heat over medium-high. Add the sliced bell pepper and red onion. Season with cumin, chili powder, salt, and pepper. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred. - Assemble the Bowl:
Start by placing a base of cooked brown rice or quinoa in each bowl. Add a layer of black beans (if using) and then top with the cooked fajita veggies. Add the steak on top of the veggies. - Top and Serve:
Garnish the fajita bowls with shredded cheese, fresh cilantro, sour cream or Greek yogurt, and salsa or pico de gallo. Serve immediately and enjoy!
Notes
- For a lighter option, skip the cheese and sour cream or use a dairy-free alternative.
- Add avocado slices for extra creaminess and healthy fats.
- You can meal prep this recipe by storing the components in separate containers and assembling the bowls throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 60mg