Description
A delicious and nutritious high protein steak fajita bowl featuring marinated skirt steak, colorful roasted veggies, and riced cauliflower.
Ingredients
- 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 ten-ounce bag riced cauliflower
- 1/2 tablespoon avocado oil
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 teaspoon cumin
- Salt and pepper to season
Instructions
- In a bowl or shallow dish, mix the marinade ingredients: chipotle peppers, 2 tablespoons of oil, lime juice, cumin, salt, and pepper. Add the skirt steak and toss to coat thoroughly. Marinate for a few hours or overnight.
- Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips, place them on a sheet pan, drizzle with 1/2 tablespoon of oil, and season with salt, pepper, and 1/2 teaspoon of cumin. Roast for 15-20 minutes until tender.
- While the veggies roast, heat 1/2 tablespoon of avocado or olive oil in a large skillet over medium heat. Add the riced cauliflower, stirring regularly until golden and tender. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.
- Shake off excess marinade from the skirt steak. In the same skillet, increase the heat to medium-high and add 1 tablespoon of avocado oil. When hot, add the steak, cooking for 2-3 minutes per side until reaching 130°F for medium-rare. Let the steak rest for 5 minutes before slicing against the grain.
- Assemble the bowls by spooning riced cauliflower, roasted vegetables, and steak into separate bowls, and serve warm.
Notes
Marinating the steak overnight enhances flavors. Customize your bowls with fresh toppings like cilantro and avocado.
