Low-carb steak fajita bowls

Explore the flavors of our low-carb steak fajita bowls, a delicious blend of steak, vegetables, and seasonings. This savory dish delivers a satisfying meal without sacrificing taste or healthiness. Marinated to perfection and served over cauliflower rice, these bowls offer a balanced and nutritious option for any occasion. Whether you're cooking up a quick weeknight dinner or preparing for a weekend meal, these fajita bowls are sure to impress. Delight your taste buds with every flavorful bite and embrace the joy of low-carb cooking!

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Prep Time 10

Cook Time 15

Marinate Time 2

Total Time 2 25

Course Lunch and Dinner

Makes 6 servings

Serving Size 2 cups

Net Carbs 8 g

*Net carbs are per serving

Ingredients

Steak

4 cloves garlic, minced
¼ teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon black pepper
½ teaspoon salt
2 limes, juiced
4 tablespoons olive oil, divided
¼ cup cilantro, finely chopped
1½ pounds skirt steak or flank steak

Vegetables

2 tablespoons olive oil, divided
1 large yellow onion, sliced thinly
3 large bell peppers, any colors, sliced thinly
salt and black pepper
1 pound cauliflower rice
½ teaspoon ground cumin

Toppings

avocado, sliced (or guacamole)
fresh salsa
sour cream
queso fresco
fresh cilantro

Instructions

In a small bowl, mix your marinade ingredients together - garlic, paprika, chili powder, cumin, black pepper, salt, lime juice, 3 tablespoons olive oil, and cilantro.
Place steak in a resealable zip-top bag, or large bowl and pour the marinade on top. Make sure steak is fully coated in the marinade. Marinate for 2 hours or overnight.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the marinated steak to the skillet. Sear each side for 1-2 minutes. Remove steak from the skillet onto a plate and loosely cover with foil, allow to rest. (Steak will not be fully cooked at this point.)
Add 1 tablespoon of olive oil to the skillet used to cook the steak. Once hot, add the onions and bell peppers. Season with salt and black pepper. Cook for 3-4 minutes, until softened, stirring occasionally.
Meanwhile, in a second skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the cauliflower rice and season with salt, pepper, and cumin. Cook for 3-5 minutes until softened.
With a sharp knife, thinly slice the steak against the grain. Add the steak back to the skillet with the bell peppers and onions, and cook for 1-2 minutes until the steak reaches your desired doneness.
To assemble the bowls: Add the cauliflower rice, then the steak, bell peppers, and onions. Top with avocado or guacamole, fresh salsa, sour cream, and queso fresco. Garnish with cilantro. Enjoy!

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Nutrition

Nutrition Facts

Low-carb steak fajita bowls

Serving Size

2 cups

Amount per Serving

Calories

405

% Daily Value*

Net Carbohydrates

Carbohydrates

Fiber

Sugar

Protein

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

305

Potassium

618

Vitamin C

101

Vitamin A

109

µg

Calcium

Iron

Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.