High-Protein Steak Fajita Bowl (Low-Carb & Flavor-Packed) | Quick & Healthy

Introduction

Craving a meal that’s high in protein, low in carbs, and packed with flavor? This High-Protein Steak Fajita Bowl delivers tender, juicy steak, crisp sautéed peppers and onions, and a rainbow of fresh veggies — all in one satisfying bowl.

Whether you’re meal prepping for the week or just need a quick dinner, this dish is perfect. Studies show that high-protein meals help with satiety and muscle repair, making this bowl ideal for anyone focused on fitness or clean eating.

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Ingredients You’ll Need

For the Steak

• 1 lb flank or skirt steak
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• Salt & black pepper, to taste
• Juice of ½ lime

For the Veggies

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp smoked paprika (optional)

For the Bowl

• 2 cups cauliflower rice (or regular rice for higher carbs)
• ½ cup fresh cilantro, chopped
• ½ avocado, sliced
• Lime wedges, for serving
• Optional: salsa or Greek yogurt for topping

✨ Tips & Substitutions:

• Use chicken or shrimp instead of steak for variety.
• Swap cauliflower rice for quinoa for extra protein and fiber.
• Adjust spices according to heat preference.

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Timing

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

Fast, flavorful, and perfect for a weeknight dinner or meal prep.

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Step-by-Step Instructions

Step 1: Marinate the Steak

Combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Rub over steak and let it marinate 10–15 minutes (or up to 1 hour for more flavor).

Step 2: Cook the Steak

Heat a skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare, or cook to desired doneness. Let steak rest 5 minutes, then slice thinly against the grain.

Step 3: Sauté the Veggies

In the same skillet, add a little olive oil and sauté bell peppers and onion with salt, pepper, and smoked paprika until tender-crisp (5–6 minutes).

Step 4: Prepare the Base

Cook cauliflower rice in a separate pan for 3–4 minutes until slightly tender. Season with a pinch of salt and pepper.

Step 5: Assemble the Bowls

Divide cauliflower rice among bowls. Top with sliced steak, sautéed peppers and onions, avocado slices, cilantro, and lime wedges. Add optional toppings like salsa or Greek yogurt.

💡 Pro Tip: Slice steak thinly against the grain to maximize tenderness.

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Nutrition (per serving, serves 2)

• Calories: 450 kcal
• Protein: 38g
• Fat: 24g
• Carbohydrates: 12g
• Fiber: 5g

Packed with protein, healthy fats, and fiber, this low-carb fajita bowl is perfect for maintaining energy and supporting muscle repair.

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Healthier Alternatives

• Use leaner steak cuts like sirloin or tenderloin to reduce fat.
• Increase veggies for extra fiber and nutrients.
• Swap avocado for guacamole to add flavor with healthy fats.
• Make it vegan-friendly by using tofu or tempeh and sautéed mushrooms.

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Serving Suggestions

• Serve with a side of roasted sweet potatoes or corn for higher carbs.
• Top with fresh salsa or pico de gallo for a zesty kick.
• Pair with a light green salad for a complete, balanced meal.
• Great for meal prep — store in airtight containers for 3–4 days.

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Common Mistakes to Avoid

• Overcooking steak: Slicing thinly against the grain ensures tenderness.
• Crowding the skillet: Cook veggies in batches for even sautéing.
• Skipping seasoning: Both steak and veggies need proper seasoning for maximum flavor.
• Using precooked cauliflower rice without reheating: It can become mushy; cook just until warmed.

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Storing Tips

• Fridge: Store in airtight containers up to 3–4 days.
• Reheat: Reheat in a skillet or microwave until warmed through.
• Meal Prep: Assemble bowls without avocado to prevent browning; add fresh before eating.

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Conclusion

This High-Protein Steak Fajita Bowl is low-carb, packed with flavor, and perfect for anyone seeking a nutritious, satisfying meal. From tender steak to colorful sautéed veggies and creamy avocado, it’s a dinner that’s as healthy as it is delicious.

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FAQs

Q1: Can I use chicken instead of steak?
Yes! Chicken breast or thighs work beautifully; cook until internal temperature reaches 165°F.

Q2: Can I make this ahead of time?
Yes! Store all components separately and assemble bowls when ready to eat.

Q3: Can I use brown rice instead of cauliflower rice?
Absolutely — just increase cooking time and adjust seasoning.

Q4: Can I make this spicy?
Yes — add extra chili powder, cayenne, or sliced jalapeños to veggies or steak.

Q5: How long does it last in the fridge?
3–4 days in airtight containers. Add fresh avocado before serving.