Cauliflower Rice Steak Fajita Bowls
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Cauliflower Rice Steak Fajita Bowls
As you can probably tell from my recent posts, I can’t get over cauliflower rice! It’s been a dieting lifesaver. It’s allowing me to eat meals that feel full but are lighter. I’d used it before here and there, but now that I’m watching what I eat more closely (too closely!) and focusing on health in January for my Year of Intentional Living project, cauliflower rice has been a staple at my house. When I wanted to make steak, the “rice” became a great side in these Cauliflower Rice Steak Fajita Bowls.
I buy the cauliflower pre “riced” in bags in the frozen section from Trader Joes, but I’ve seen it at lots of other stores. I’ve seen it refrigerated in produce sections as well. You can also get a head of cauliflower and put the florets in a food processor to make the “rice.”
These Cauliflower Rice Steak Fajita Bowls are so full of flavor. Steak just goes so well with chili and lime seasonings. I also love roasted peppers and onions found in fajita dishes because they add a lot without being unhealthy. With some fresh guac on top and a dollop of light sour cream or Greek yogurt, you’ll be in fajita bowl heaven.
Cauliflower Rice Steak Fajita Bowls
Ingredients
- 12-16 oz flank steak (3/4 - 1 lb of meat)
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 c. caulifower rice
- 1 avocado
- light sour cream or plain Greek yogurt
- Chile Lime seasoning (optional can use chili powder and fresh lime juice)
- garlic salt
- cilantro, chopped
- limes for garnish, squeeze of fresh juice on top
- olive oil
Instructions
Steak
- Begin by heating up your grill or a large cast iron skillet or griddle to medium-high heat. You want the pan or grill very hot before putting the meat on. Heat for 5 minutes.
- Meanwhile, remove flank steak from packaging and rub olive oil on each side. Then season generously on each side with chile lime seasoning and garlic salt. If you can't find Chile Lime seasoning (I get mine at Trader Joe's), you can easily season with chili powder and a squeeze of fresh lime juice.
- Once seasoned, use tongs to transfer steak to heated pan or grill. Sear/cook on each side for 4-7 minutes until cooked to your liking (we like ours medium - medium well).
- Once steak is cooked to your liking, remove from pan or grill and let rest on a cutting board for 10 minutes. Sprinkle with additional garlic salt.
Veggies
- While steak is resting prepare your veggies. Heat oven to 415 degrees F.
- On a large sheet pan or baking sheet, place your sliced bell pepper s and onions. Drizzle with olive oil and chile lime seasoning. Heat in oven for 10-15 minutes until peppers are cooked through and onions are soft.
- While peppers and onions are cooking, heat a sautee pan to medium high heat. Add in pre "riced" cauliflower rice and sprinkle with garlic salt. Cover and cook until soft.
- Mash avocado in a bowl with a squeeze of lime juice and a generous sprinkle of garlic salt.
Assemble Bowls
- Once steak has rested slice in thin strips.
- Create bowls by layering cauliflower rice, peppers and onions, then steak in each bowl. Top with a large dollop of guac and a small scoop of light sour cream or plain Greek Yogurt.
- Garnish with chopped cilantro and a squeeze of fresh lime juice, and enjoy!!
If you are trying to eat healthy (or even if you aren’t!), I know you’ll love these bowls! Check out all my clean recipes here and be sure to tag me if you make these Cauliflower Rice Steak Fajita Bowls at @plumstreetcollective on Instagram.
