Healthy Low Carb Steak Fajita Bowl Recipe for Flavor Lovers
Enjoy a Healthy Low Carb Steak Fajita Bowl Recipe that's satisfying, gluten-free, dairy-free, and perfect for meal prep.
Equipment
- cast iron skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Steak Marinade
- 1 pound Sirloin or Flank Steak Feel free to swap with chicken or tofu.
- 2 tablespoons Olive Oil or Avocado Oil Adds richness to the marinade.
- 2 tablespoons Lime Juice Fresh lime juice is ideal.
- 2 tablespoons Chipotle Peppers in Adobo Sauce Adjust based on spice preference.
- 3 cloves Garlic Fresh is best, but garlic powder can work.
- 1 teaspoon Cumin Substitute with smoked paprika if desired.
- 1 teaspoon Oregano Mexican oregano is ideal for authenticity.
- 1 teaspoon Ground Black Pepper Freshly ground enhances flavor.
Veggies
- 2 cups Bell Peppers Mix different varieties for color.
- 1 medium Red Onion Or use yellow onion if preferred.
- 1 cup Canned Corn (optional) Substitute with fresh corn if in season.
- 1 cup Canned Black Beans Pinto beans are a good alternative.
- 1 cup Baby Tomatoes Diced tomatoes can be a suitable swap.
Assembly
- 4 cups Romaine Lettuce Mixed greens or kale are substitutes.
- 2 cups Jasmine Rice Brown rice or quinoa can enhance fiber.
- 1 cup Guacamole Store-bought or homemade work well.
Instructions
Cooking Steps
- In a bowl, mix olive oil, lime juice, chipotle peppers, garlic, cumin, oregano, and black pepper. Coat the steak well—let it marinate for at least 30 minutes, or overnight for more flavor.
- Slice bell peppers, red onion, and baby tomatoes into bite-sized pieces, then set these colorful ingredients aside for later use.
- Prepare jasmine rice according to package instructions, and once done, fluff with a fork and set aside.
- Heat a cast-iron skillet over medium-high heat, adding avocado oil once hot. Cook the marinated steak for 4-5 minutes on one side, flip, and cook another 4-5 minutes for medium-rare.
- Remove the steak from the skillet and let it rest for about 10 minutes to retain its juices.
- Using the leftover marinade in the skillet, sauté the chopped bell peppers and onion for about 3-5 minutes until softened.
- Assemble bowls starting with rice at the base. Layer with romaine lettuce, corn, black beans, tomatoes, sautéed fajita veggies, and sliced steak. Top off with guacamole.
Notes
Optional: Garnish with fresh lime wedges for an extra burst of flavor. Adjust toppings based on personal preference for variety.