High Protein Steak Fajita Bowl – Low Carb
The High Protein Steak Fajita Bowl is a colorful and satisfying meal that's packed with tender strips of steak, sautéed bell peppers, and onions, all served over a bed of…
Tip: save now, cook later.The High Protein Steak Fajita Bowl is a colorful and satisfying meal that’s packed with tender strips of steak, sautéed bell peppers, and onions, all served over a bed of fresh greens or cauliflower rice to keep it low carb. It’s full of bold flavors and a nice balance of protein and veggies that make it both filling and healthy.
I love making this bowl when I want something quick but still hearty. The steak gets a simple seasoning that really brings out its natural flavor, and I like to toss the veggies in some fajita spices to give it that classic Tex-Mex feel. It’s great to prep ahead of time for a week of easy lunches or dinners.
When I serve this bowl, I often add a dollop of guacamole or a squeeze of fresh lime to brighten the flavors even more. It’s one of those meals that feels like a treat without the extra carbs, and everyone seems to enjoy how fresh and tasty it is. Plus, it’s super satisfying after a workout or a busy day.
Key Ingredients & Substitutions
Steak: Flank or skirt steak works great for fajitas because it’s lean and flavorful. If you prefer, sirloin or ribeye can be used, but keep in mind ribeye is fattier. Always slice against the grain for tenderness.
Cauliflower Rice: This low-carb base is an easy alternative to traditional rice. Frozen cauliflower rice works well too. If you’re not low-carb, you could swap with cooked brown rice or quinoa for more carbs and fiber.
Bell Peppers & Onions: Red and yellow peppers add sweetness and color. You can also use green peppers if that’s what you have. Onions enhance flavor but can be omitted if you dislike them or have allergies.
Guacamole: Made fresh here with avocado. If you want a quicker option, store-bought guac works fine. For a lighter version, try mashed avocado mixed with a bit of salsa instead.
How Can I Cook Steak and Veggies Perfectly for a Tender, Flavorful Fajita Bowl?
Getting the right sear and tenderness on steak and veggies is key.
- Pat steak dry, then rub with oil and spices for a good crust.
- Cook steak on medium-high heat for a nice sear, about 4-5 minutes per side for medium rare.
- Let steak rest 5 minutes before slicing thinly against the grain to avoid toughness.
- Use the same pan for peppers and onions—cook on medium heat till they soften and get slight char for that fajita flavor.
- Don’t overcrowd the pan; stir occasionally to get even cooking and avoid steaming veggies.
These steps help lock in juices and bring out bold flavors without drying out the ingredients.
Equipment You’ll Need
- Large skillet or grill pan – great for searing steak and sautéing veggies evenly.
- Food processor – makes quick work of turning cauliflower into rice-sized pieces.
- Knife and cutting board – sharp knife helps slice steak thinly and cut vegetables cleanly.
- Mixing bowls – handy for seasoning the steak and mixing guacamole.
- Spatula or tongs – easy to flip steak and stir vegetables without breaking them.
Flavor Variations & Add-Ins
- Swap steak for grilled chicken or shrimp for different protein options that cook quickly.
- Add sliced jalapeños or a dash of cayenne for extra heat if you like it spicy.
- Top with shredded cheese like cheddar or Monterey Jack for a creamy twist.
- Include sliced avocado or a scoop of black beans for added creaminess or fiber.
High Protein Steak Fajita Bowl – Low Carb
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
For the Cauliflower Rice and Toppings:
- 1 head cauliflower (for cauliflower rice)
- 1/2 cup fresh cilantro, chopped, divided
- 1/2 cup sour cream or Greek yogurt
- 1 avocado
- 1 lime, cut into wedges
- Salt and pepper, to taste
- 1/4 tsp chili flakes or cayenne (optional, for guacamole)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. It includes 10 minutes for prepping ingredients, 7-10 minutes to cook the cauliflower rice and veggies, and another 8-10 minutes to cook the steak and assemble the bowl. Perfect for a quick, healthy weeknight meal.
Step-by-Step Instructions:
1. Prepare the Cauliflower Rice:
Break the cauliflower into small florets and pulse in a food processor until they resemble rice grains. Heat a skillet over medium heat, add a little olive oil, then sauté the cauliflower rice for 5 to 7 minutes, stirring occasionally until tender. Season with salt and pepper, then set aside.
2. Season the Steak:
Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the flank steak with olive oil on both sides, then coat it evenly with the spice mixture.
3. Cook the Steak:
Heat a grill pan or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium rare, adjusting the time to your favorite doneness. Once cooked, remove the steak and let it rest for 5 minutes. Then slice it thinly against the grain.
4. Sauté the Vegetables:
In the same pan, add olive oil and cook the sliced bell peppers and red onion over medium heat. Stir occasionally until they soften and develop a slight char, about 7-10 minutes. Season with salt and pepper.
5. Prepare Guacamole:
In a bowl, mash the avocado. Add fresh lime juice, salt, pepper, and chili flakes if you like a bit of heat. Mix until smooth.
6. Assemble Your Bowl:
Place the cauliflower rice as the base in bowls. Arrange sliced steak on one side and the sautéed peppers and onions on the other. Top with a scoop of guacamole and a dollop of sour cream or Greek yogurt. Sprinkle with fresh cilantro and serve with a lime wedge for squeezing over.
7. Enjoy!
Serve immediately and enjoy your delicious, high-protein, low-carb steak fajita bowl that’s packed with flavor and nutrients!
Can I Use Frozen Cauliflower Rice Instead of Fresh?
Yes! Frozen cauliflower rice works well too. Just thaw it completely and drain any excess water before sautéing to avoid sogginess.
How Do I Store Leftovers?
Store leftover steak fajita bowls in an airtight container in the refrigerator for up to 3 days. Keep the guacamole separate if possible to prevent browning, and reheat the steak and veggies gently in a skillet or microwave.
Can I Substitute Chicken or Shrimp for the Steak?
Absolutely! Grilled chicken or shrimp are great alternatives. Adjust cooking times accordingly: chicken takes about 6-7 minutes per side, shrimp only 2-3 minutes per side.
How Can I Make This Recipe Spicier?
Add extra chili powder to the steak seasoning, toss in sliced jalapeños with the veggies, or mix some cayenne pepper into your guacamole for a nice kick.