Steak Fajita Power Bowls

Ingredients

For the Steak

• 1 lb (450 g) flank steak or sirloin, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Fajita Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Bowl Base

• 2 cups cooked brown rice, white rice, or cauliflower rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels

Optional Toppings

• Sliced avocado or guacamole
• Fresh cilantro
• Lime wedges
• Salsa or pico de gallo
• Greek yogurt or sour cream
• Shredded cheese
• Jalapeño slices

Instructions

1. Marinate the Steak

1. In a bowl, combine olive oil, lime juice, and all steak seasonings.
2. Toss steak slices in the marinade.
3. Let sit for at least 20 minutes (or up to 4 hours in the refrigerator).

2. Cook the Vegetables

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onions and peppers.
3. Cook for 6–8 minutes until tender-crisp and lightly charred.
4. Season with salt and pepper.
5. Remove from skillet and set aside.

3. Cook the Steak

1. Using the same skillet, heat over high heat.
2. Add steak in a single layer.
3. Cook for 2–3 minutes per side until browned and cooked to desired doneness.
4. Remove from heat and rest for a few minutes.

4. Assemble the Bowls

1. Divide rice among serving bowls.
2. Add black beans and corn.
3. Top with fajita vegetables and steak.
4. Add desired toppings.
5. Squeeze fresh lime juice over everything before serving.

Nutrition (Approximate Per Serving)

• Calories: 500–650
• Protein: 35–45 g
• Carbohydrates: 40–55 g
• Fat: 15–25 g
• Fiber: 8–12 g

Tips for Success

For Maximum Flavor

• Marinate the steak for at least 1 hour if possible.
• Use a hot skillet or cast-iron pan to get a good sear.
• Slice steak against the grain for tenderness.

For Meal Prep

• Store ingredients separately for best texture.
• Keeps well in the refrigerator for up to 4 days.
• Reheat steak and vegetables before assembling.

Healthy Variations

• Use cauliflower rice for a lower-carb bowl.
• Substitute chicken, shrimp, or tofu for the steak.
• Add extra vegetables such as zucchini, mushrooms, or spinach.

Extra Protein Boost

• Add extra black beans.
• Include a dollop of Greek yogurt.
• Sprinkle with reduced-fat cheese.

Serving suggestion: Pair with fresh salsa, avocado, and a squeeze of lime for a restaurant-style steak fajita bowl that’s both nutritious and filling.