High Protein and Low Carb Steak Fajita Bowl Recipe

Why make this recipe

This High Protein and Low Carb Steak Fajita Bowl is perfect for anyone looking for a tasty yet healthy meal. It’s packed with protein from the steak, loads of colorful veggies, and can easily fit into a low-carb diet. Plus, it’s quick to make, making it great for busy weeknights.

How to make High Protein and Low Carb Steak Fajita Bowl

Ingredients :

• 1 lb flank steak or skirt steak, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil
• 2 cups cooked cauliflower rice or 1½ cups cooked brown rice
• ½ cup corn kernels
• ½ avocado, sliced or mashed
• ¼ cup Greek yogurt or sour cream
• 2 tbsp feta or shredded cheddar
• Fresh cilantro, chopped
• Lime wedges

Directions :

1. Marinate the Steak: In a bowl, whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the steak and toss to coat it well. Refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

2. Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the sliced peppers and onion for about 5–6 minutes until they are tender and lightly charred. Remove them from the skillet and set aside.

3. Cook the Steak: In the same skillet, add the marinated steak in a single layer. Cook for 2–3 minutes on each side until it is browned. Return the cooked vegetables to the skillet and toss everything together. Finish with a squeeze of lime.

4. Assemble the Bowls: Place cauliflower rice or brown rice in bowls. Top with the steak and vegetable mixture along with your favorite toppings.

5. Serve: Garnish with chopped cilantro and extra lime. Serve warm.

How to serve High Protein and Low Carb Steak Fajita Bowl

You can serve this bowl as a satisfying lunch or dinner. It’s great on its own but also pairs well with a side salad for extra greens. Feel free to personalize it with your favorite toppings, such as sliced jalapeños for a kick or extra cheese if you like.

How to store High Protein and Low Carb Steak Fajita Bowl

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop until warmed through.

Tips to make High Protein and Low Carb Steak Fajita Bowl

• For even more flavor, let the steak marinate longer.
• If you want to avoid added carbs, stick with cauliflower rice instead of brown rice.
• You can also grill the steak and vegetables for a smoky flavor.

Variation (if any)

If you’re looking for a vegetarian option, you can replace the steak with grilled portobello mushrooms or tofu. Simply marinate and cook as indicated for a similar dish that still packs in the flavor.

FAQs

1. Can I use other cuts of steak?
   Yes, you can use any lean cut of steak, such as sirloin or ribeye, but flank or skirt steak works best for its flavor and tenderness.

2. Is this recipe gluten-free?
   Yes, this recipe is gluten-free as it contains no gluten ingredients. Just make sure the sauces and toppings you use are also gluten-free.

3. Can I prepare this recipe ahead of time?
   Absolutely! You can marinate the steak the night before and chop the vegetables beforehand for a quick meal prep solution.

High Protein and Low Carb Steak Fajita Bowl

This High Protein and Low Carb Steak Fajita Bowl is a healthy and delicious meal, packed with protein and colorful veggies, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the marinade and steak

• 1 lb flank steak or skirt steak, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

For the bowl assembly

• 1 medium red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp olive oil for cooking vegetables
• 2 cups cooked cauliflower rice or 1½ cups cooked brown rice cauliflower rice is lower in carbs
• ½ cup corn kernels
• ½ avocado, sliced or mashed
• ¼ cup Greek yogurt or sour cream
• 2 tbsp feta or shredded cheddar
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Method

 

Marinate the Steak

1. In a bowl, whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the steak and toss to coat it well. Refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

Cook the Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the sliced peppers and onion for about 5–6 minutes until they are tender and lightly charred. Remove them from the skillet and set aside.

Cook the Steak

1. In the same skillet, add the marinated steak in a single layer. Cook for 2–3 minutes on each side until it is browned. Return the cooked vegetables to the skillet and toss everything together. Finish with a squeeze of lime.

Assemble the Bowls

1. Place cauliflower rice or brown rice in bowls. Top with the steak and vegetable mixture along with your favorite toppings.

Serve

1. Garnish with chopped cilantro and extra lime. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or on the stovetop until warmed through. For even more flavor, let the steak marinate longer. If you want to avoid added carbs, stick with cauliflower rice instead of brown rice. You can also grill the steak and vegetables for a smoky flavor.