High Protein Steak Fajita Bowl – Easy Low Carb Meal Recipe
This High Protein Steak Fajita Bowl is a flavorful, easy-to-make low-carb meal perfect for a healthy lunch or dinner. Featuring marinated flank steak cooked with colorful sautéed bell peppers and onions, served over cauliflower rice or brown rice, and topped with creamy avocado, Greek yogurt, and fresh cilantro for a satisfying and balanced dish packed with protein and vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Carb
Ingredients
Scale
Steak and Marinade
- 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
Vegetables
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil (for veggies)
- ½ cup corn kernels (optional)
Base and Toppings
- 2 cups cooked cauliflower rice (for low-carb) or 1½ cups brown rice (for heartier version)
- ½ avocado, sliced or mashed
- ¼ cup Greek yogurt or sour cream
- 2 tbsp crumbled feta or shredded cheddar (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate the Steak: Whisk together 2 tbsp olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. Add the thinly sliced flank or skirt steak to the marinade, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours to deepen the flavors.
- Sauté the Vegetables: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers along with the thinly sliced red onion. Sauté for about 5-6 minutes, stirring occasionally until the vegetables are tender and slightly charred. Remove the vegetables from the skillet and set aside.
- Cook the Steak: In the same skillet, add the marinated steak slices in a single layer. Cook for 2-3 minutes on each side until the steak is nicely browned and cooked to your preferred level of doneness. Avoid overcrowding the pan; cook in batches if necessary. After cooking, return the sautéed vegetables to the skillet, toss everything together, and squeeze fresh lime juice over the mixture for brightness.
- Assemble the Bowls: Spoon cooked cauliflower rice or brown rice into individual serving bowls. Top each bowl generously with the steak and sautéed pepper-onion mixture.
- Add Toppings and Serve: Garnish the bowls with optional corn kernels, sliced or mashed avocado, a dollop of Greek yogurt or sour cream, crumbled feta or shredded cheddar cheese if desired, chopped fresh cilantro, and lime wedges. Finish with a light sprinkle of salt and pepper to taste. Serve warm and enjoy your high-protein, flavorful fajita bowl.
Notes
- For a more intense flavor, marinate the steak for the full 2 hours.
- Use cauliflower rice to keep this meal low carb; substitute brown rice for a more filling option.
- Cooking steak in batches helps achieve a good sear and prevents steaming.
- Optional corn adds sweetness and texture but can be omitted for strict low-carb or keto diets.
- Fresh lime juice added at the end brightens the overall flavor.
- Feel free to swap feta for cheddar or omit cheese for a dairy-free version.
Keywords: steak fajita bowl, low carb meal, high protein, healthy fajitas, cauliflower rice, easy dinner, Mexican bowl
