If you’re on the lookout for a flavorful and satisfying meal that keeps things light and nourishing, this Healthy Low Carb Steak Fajita Bowl Recipe is an absolute game-changer. It brings together tender, well-seasoned flank steak with vibrant sautéed peppers and onions, all nestled on a bed of fluffy cauliflower rice. Fresh avocado and zesty lime lift every bite, making it a perfect dish that’s not only delicious but also packed with nutrients and low in carbs. Whether you’re meal prepping or simply craving a hearty dinner, this bowl delivers big on taste and keeps things wholesome.
Ingredients You’ll Need
This Healthy Low Carb Steak Fajita Bowl Recipe shines because each ingredient is simple yet essential, contributing layers of flavor, texture, and color that make the dish truly inviting. From spices that build aromatic warmth to fresh veggies that provide crunch and brightness, every element plays a crucial role.
- 12 ounces flank steak: Choose a lean cut that’s perfect for thin slicing to stay tender and flavorful.
- 1 tablespoon olive oil: Adds richness and helps in searing the steak and softening veggies.
- 1 teaspoon chili powder: Brings smoky warmth without overpowering the dish.
- 1 teaspoon ground cumin: Offers earthy depth that’s classic to fajita seasoning.
- 1/2 teaspoon smoked paprika: Adds a subtle smokiness that amplifies flavor complexity.
- 1/2 teaspoon garlic powder: Gives a mild, layered garlic undertone without the harshness of fresh garlic in the marinade.
- 1/2 teaspoon onion powder: Balances the spice blend with sweet and savory notes.
- 1/4 teaspoon salt: Enhances the natural flavors and seasonings in the steak and vegetables.
- 1/4 teaspoon black pepper: Adds a gentle heat to round out the seasoning profile.
- 1 medium red bell pepper: Provides vibrant color and natural sweetness when sautéed.
- 1 medium green bell pepper: Adds fresh, crisp texture and a slightly tangy note.
- 1 medium yellow onion: Offers sweetness and a tender bite after being cooked.
- 2 cloves garlic: Fresh garlic intensifies the flavor of the sautéed veggies beautifully.
- 4 cups cauliflower rice: A perfectly light and fluffy low carb alternative to regular rice.
- 1 medium avocado: Adds creamy richness and healthy fats to finish the bowl.
- 1 lime: Brightens the dish with fresh citrus zest and juice.
- 2 tablespoons chopped fresh cilantro: Brings aromatic freshness and a burst of green color.
How to Make Healthy Low Carb Steak Fajita Bowl Recipe
Step 1: Prepare the Steak
Start by slicing your flank steak across the grain into thin strips. This is key for tenderness when it cooks. In a bowl, toss the steak with olive oil and all the spices—chili powder, cumin, smoked paprika, garlic and onion powders, salt, and black pepper. This flavorful marinade creates the foundation for the dish and ensures every bite is seasoned perfectly.
Step 2: Cook the Steak
Heat a large skillet over medium-high heat and cook the steak strips for about 3 to 4 minutes until they develop a beautiful brown crust. Don’t overcrowd the pan to get a nice sear. Once done, remove the steak from the skillet and set it aside to rest, allowing the juices to lock in.
Step 3: Sauté the Vegetables
In the same skillet, add sliced red and green bell peppers, yellow onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are tender-crisp and fragrant. The residual steak juices in the pan add an incredible depth of flavor to the veggies.
Step 4: Add Cauliflower Rice
Next, stir in the cauliflower rice and cook for another 2 to 3 minutes until warmed through. This keeps the rice light and fluffy, soaking up the savory flavors from the skillet without becoming mushy.
Step 5: Bring It All Together
Return the steak strips to the skillet, then squeeze fresh lime juice over the entire mixture. Give everything a good stir so the citrus-infused juices coat the steak and veggies. This final step ties all the components together perfectly for that authentic fajita flavor.
Step 6: Plate Your Bowl
Divide the steak and vegetable mixture into serving bowls. Top each bowl with creamy slices of avocado and sprinkle finely chopped fresh cilantro on top for a pop of freshness and visual appeal.
How to Serve Healthy Low Carb Steak Fajita Bowl Recipe
Garnishes
To elevate your bowl, don’t skip the garnishes! Freshly chopped cilantro adds vibrant herby notes while slices of ripe avocado bring a creamy contrast to the warm, spiced steak and veggies. A wedge of lime on the side invites diners to add an extra zing of citrus if desired.
Side Dishes
This Healthy Low Carb Steak Fajita Bowl Recipe stands well on its own, but if you want to add sides, consider a crisp green salad with a light vinaigrette or a simple cucumber and tomato salad. These will complement the flavors without overshadowing the main dish or adding unnecessary carbs.
Creative Ways to Present
For a fun twist, serve the bowl with a dollop of Greek yogurt or sour cream as a creamy topping. Another idea is to stuff the fajita mixture inside low-carb tortillas or lettuce leaves for fajita wraps. Plating it in colorful bowls also makes it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the fajita mixture to an airtight container and refrigerate. It keeps well for up to 3 days. This makes for a fantastic ready-to-eat meal that retains its flavors beautifully.
Freezing
You can freeze this dish, but for best texture, freeze only the cooked steak and vegetable mixture, not the avocado or lime. Portion it into freezer-safe containers or bags and it’ll last for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the steak and veggie mixture gently in a skillet over medium heat or in the microwave. Add fresh avocado and cilantro after reheating to keep them fresh and bright. Squeeze a little lime juice to brighten the flavors again.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal because it’s tender and flavorsome when sliced thin, you can also use skirt steak or sirloin. Just remember to slice thin against the grain for the best texture.
Is cauliflower rice necessary or can I substitute regular rice?
Cauliflower rice is chosen here to keep this Healthy Low Carb Steak Fajita Bowl Recipe light and carb-conscious. If you’re not watching carbs, you can substitute cooked white or brown rice, but it will change the overall carb content significantly.
How spicy is the dish? Can I adjust the heat?
The recipe has gentle warmth from spices like chili powder and black pepper. If you prefer more heat, add cayenne pepper or fresh diced jalapeños when sautéing veggies. For milder tastes, reduce or omit the chili powder.
Can I prepare any of this recipe in advance?
You can slice and marinate the steak a few hours before cooking. Also, chop the vegetables and prepare the cauliflower rice ahead to speed up cooking time. The dish comes together quickly once you start cooking.
Is this recipe suitable for meal prep? How long does it keep?
This Healthy Low Carb Steak Fajita Bowl Recipe is excellent for meal prep because it stores well and reheats beautifully. Keep portions refrigerated in airtight containers for up to 3 days or freeze for longer storage.
Final Thoughts
This Healthy Low Carb Steak Fajita Bowl Recipe is more than just a meal — it’s an invitation to enjoy vibrant, bold flavors while keeping things nourishing and light. It’s perfect for weeknight dinners or prepping ahead, and once you try it, it’s bound to become a beloved staple. Dive in and savor the delicious simplicity of fresh ingredients and satisfying textures today!
Print
Healthy Low Carb Steak Fajita Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Carb
Description
A flavorful and healthy low-carb steak fajita bowl featuring tender marinated flank steak, sautéed bell peppers and onions, and cauliflower rice, topped with creamy avocado and fresh cilantro. Perfect for a nutritious meal that is quick to prepare and packed with vibrant Tex-Mex flavors.
Ingredients
Steak and Marinade
- 12 ounces flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Rice
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups cauliflower rice
Toppings and Garnish
- 1 medium avocado
- 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Steak: Slice the flank steak across the grain into thin strips and place them in a bowl. This helps to keep the steak tender when cooked.
- Marinate the Steak: Add olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the steak strips. Toss everything together to evenly coat the meat with the spices.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the seasoned steak strips and cook for 3 to 4 minutes until browned and cooked through. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced red and green bell peppers, sliced yellow onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are tender but still crisp.
- Cook Cauliflower Rice: Add the cauliflower rice to the skillet with the vegetables. Cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Combine Ingredients: Return the cooked steak strips to the skillet with the vegetables and cauliflower rice. Squeeze the juice of one lime over the entire mixture and stir well to combine all flavors.
- Serve and Garnish: Divide the fajita mixture into serving bowls. Top each bowl with sliced avocado and sprinkle with chopped fresh cilantro for a fresh, creamy finish.
Notes
- For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Use fresh lime juice for the best flavor.
- Cauliflower rice can be substituted with regular rice if desired, but it will increase the carb content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the mixture in a skillet over medium heat until heated through.
