When I started focusing on eating healthy, I thought I’d have to give up bold flavors and the kind of satisfaction that comes from a hearty meal. Then I created this high protein steak fajita bowl, and it completely changed how I think about food. Using simple ingredients and minimal active cooking time, this recipe delivers a restaurant-quality experience right at home. The smoky chipotle and tender steak pair perfectly with seasoned cauliflower rice, giving every bite that deep Mexican flavor I crave on repeat. It’s a healthy, low-carb, and guilt-free comfort food that fits my macros and still feels indulgent.
The beauty of this recipe lies in its marinade — it does most of the work while I’m doing other things, making dinner feel effortless. With marinated steak, juicy peppers, and a squeeze of lime, this bowl has become our weeknight hero. My son actually gave it his highest praise by asking for it every Tuesday, and now it’s a staple in our house. Each serving packs about 48 grams of protein and only 7 net carbs, hitting all my protein goals without compromise. In just about 40 minutes, this marinating, meal prep-friendly dish turns simple cauliflower into the real thing — satisfying, delicious, and ready to earn its place in your dinner rotation.
Step-by-Step Instructions
How to Make a High-Protein, Low-Carb Steak Fajita Bowl
- Prep the marinade.
In a medium bowl, whisk together the chopped chipotle peppers, adobo sauce, avocado (or olive) oil, lime juice, 1 teaspoon cumin, salt, and pepper. This smoky, tangy marinade is the secret to tender, flavor-packed steak. - Marinate the steak.
Add the skirt steak to the bowl, coating it fully. Cover and refrigerate for at least 20–30 minutes — or up to 4 hours. The marinade infuses deep Mexican flavor while you prep everything else. - Cook the fajita veggies.
Heat ½ tablespoon avocado oil in a large skillet over medium-high heat. Add the sliced red bell pepper and onion. Season with a pinch of salt and pepper, plus ½ teaspoon cumin. Sauté until tender and lightly charred, about 6–8 minutes. Transfer to a plate. - Cook the cauliflower rice.
In the same pan, add ½ tablespoon avocado oil and the riced cauliflower. Season with salt, pepper, and a squeeze of lime. Cook for 5–7 minutes until fluffy and lightly golden. This creates a low-carb base that tastes surprisingly close to traditional rice. - Sear the marinated steak.
Heat 1 tablespoon avocado oil over high heat. Add the steak and cook 3–4 minutes per side or until your preferred doneness. Let it rest for 5 minutes, then slice thinly against the grain for maximum tenderness. - Assemble your bowls.
Divide the cauliflower rice into bowls. Top with sliced steak, sautéed peppers and onions, and an extra squeeze of lime. Add fresh cilantro, avocado, or salsa if desired. - Serve & enjoy.
Enjoy a restaurant-quality, macro-friendly, high-protein meal that fits keto, low-carb, and healthy weeknight goals — without sacrificing bold flavor.
Nutrition Facts (Per Serving)
(Approx. for 1 serving when recipe yields 3 portions; values will vary based on steak cut + oils used)
- Calories: ~527
- Protein: ~48g
- Carbohydrates: ~8g
- Net Carbs: ~7g
- Fat: ~22g
- Fiber: ~2g
- Sugar: ~3g
Ingredients
Method
- In a bowl or shallow dish, combine the chipotle peppers with sauce, tablespoons of oil, and lime juice. Add cumin, salt, and pepper, then stir the mixture until smooth. Add the steak, turning it to coat well. Let it marinate for at least one hour, or preferably overnight in the fridge. Before cooking, bring it to room temperature for even cooking and maximum flavor.
- Preheat the oven to 400°F. Slice the bell pepper and onion into strips, then arrange them on a sheet pan. Drizzle with a little oil, sprinkle with cumin, salt, and pepper, and toss to coat the vegetables evenly. Roast for 15–20 minutes, until tender with caramelized edges that bring out their sweetness.
- While the vegetables are roasting, heat some oil in a large skillet over medium heat. Add riced cauliflower and stir regularly until it becomes golden and tender, about 8–10 minutes. The key is to let it develop color without becoming mushy. Season with salt and pepper to taste, transfer to a bowl, and cover to keep it warm.
- Remove excess marinade from the steak (but don’t rinse it — that’s where the flavor lives). Wipe the skillet clean and heat oil over medium-high until shimmering and hot. Cook the steak for a few minutes per side, depending on thickness, until medium rare with a beautiful crust. Check the internal temperature — about 130°F is perfect. Move it to a cutting board, rest for 5 minutes to let the juices settle, then slice against the grain into thin strips.
- Divide the cauliflower rice evenly into bowls. Top with roasted vegetables and sliced steak, and serve immediately while warm. For a complete bowl, add a few lime wedges or avocado slices for balance — a simple, flavorful portion that’s ready to impress.
Notes
FAQs
1. Can I make this steak fajita bowl keto-friendly?
Yes! The recipe is naturally keto thanks to the cauliflower rice base, low-carb veggies, and high protein content. Just skip any sugary marinades or sauces and stick to chipotle in adobo and lime.
2. What’s the best cut of steak for fajita bowls?
Skirt steak is ideal because it marinates beautifully and becomes incredibly tender when sliced against the grain. Flank steak or sirloin also work well if you prefer leaner options.
3. Can I meal prep this recipe for the week?
Absolutely — this is a fantastic meal prep bowl. Store everything in airtight containers for 3–4 days. Reheat gently to keep the steak tender, and add fresh lime or salsa before serving.
4. Can I substitute chicken instead of steak?
Yes! Chicken breast or chicken thighs both work perfectly. Marinate them the same way and cook until fully done. It’s an easy, healthy, high-protein swap.
5. Is this fajita bowl gluten-free?
It is naturally gluten-free as long as your chipotle peppers and adobo sauce are certified gluten-free. Most are, but it’s always good to double-check labels.
6. How do I make this even lower in carbs?
Use extra cauliflower rice, skip onions if needed, and avoid toppings like corn or tomatoes. The base recipe is already low-carb with only about 7 net carbs per serving.
