Homemade High Protein Steak Fajita Bowl
A zesty, nutrient-dense bowl featuring perfectly seared steak, charred bell peppers, and fresh avocado over a light, fluffy base.
Ingredients
- 1.5 lbs flank steak thinly sliced against the grain
- 3 large bell peppers mixed colors, sliced into strips
- 1 medium red onion sliced into wedges
- 2 cups cooked cauliflower rice or quinoa
- 1 large avocado sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 lime cut into wedges
- Fresh cilantro for garnish
Instructions
- In a bowl, toss sliced steak with 1 tbsp oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over high heat. Add steak in a single layer and sear for 2 minutes per side until browned. Remove and set aside.
- Add remaining oil to the pan. Sauté peppers and onions for 5–6 minutes until slightly charred but crisp.
- Divide the cauliflower rice among 4 bowls.
- Top each bowl with a portion of steak and sautéed vegetables.
- Add sliced avocado and a generous sprinkle of fresh cilantro.
- Serve immediately with a lime wedge on the side to squeeze over the bowl.