Steak Fajita Power Bowls For The Win!

January 8, 2018

Looking for a powerful new spin on a power bowl to get you through the longest day? Enter the steak fajita power bowl…packed with protein and carbs to give you the energy to power through your busy schedule, and stay fuller much longer. For all those vegetarians out there, a great option is to sub the steak with tofu or perhaps simply lose the steak!

Steak Fajita Power Bowl
New year, new power bowl. Start your year off right with a recipe that keeps you full and satisfies your carb cravings in a healthy way!
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  1. 2 tbsp. vegetable oil, divided
  2. 1/2 yellow onion, sliced into half moons
  3. 2 bell peppers, thinly sliced
  4. kosher salt
  5. Freshly ground black pepper
  6. 1 lb. skirt steak, cut into 1/2" slices
  7. Juice of 1/2 lime
  8. 1/2 tsp. cumin
  9. 1/2 tsp. chili powder
  10. 4 c. cooked brown rice
  11. 1 c. black beans, drained and rinsed
  12. 1 c. frozen corn, warmed
  13. 1 avocado, thinly sliced
  14. 1 tbsp. finely chopped cilantro, for garnish
  15. Sour cream, for serving
  1. In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
  2. Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
  3. Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
  4. Garnish with cilantro and drizzle with sour cream. Serve.
Adapted from Delish
Adapted from Delish | It's All In The Sauce
Recipe courtesy of Delish


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