Low-carb steak fajita bowls with grilled flank steak, peppers, onions, and fresh toppings is an easy, high-protein dinner ready in under 45 minutes.
Whether you’re trying to eat a lower-carb diet or simply want to consume fewer calories throughout the day, you’re going to love this Steak Fajita Bowl with Riced Veggies! The light, almost rice-like texture of the cauliflower rice is the ultimate base for this flavor-packed Mexican steak fajita bowl. Flank steak is my go-to for this recipe, but chicken or pork would work well, too.
You could even make it vegetarian and vegan by skipping the meat entirely and just loading up on the veggies!
Ingredients
- Cauliflower rice: Light and very similar texture to rice, while being lower in carbs. You could use regular rice, or brown rice, or another grain like quinoa!
- Grilled flank steak: My go to for this recipe, season with some garlic powder, brown sugar, cumin, smoked paprika, salt, and pepper.
- Grilled veggies: I do a mix of bell peppers and yellow onion seasoned with olive oil and salt.
- Pickled onions: Red onion, fresh lime juice, and salt is all you need to make your own pickled onions.
- Toppings: Homemade pico de gallo, guacamole, jalapeño slices, cotija cheese, and fresh cilantro are all excellent toppings for the fajita bowl.
How to Make Steak Fajita Bowls
Step 1. Start by seasoning your flank steak liberally on all sides.
Step 2. Toss your sliced bell pepper and onion in olive oil and salt.
Step 3. Grill the flank steak for about 4-5 minutes a side, and the veggies in a grill basket until tender, about 15 minutes.
Step 4. While steak and veggies cook, make your pickled onions. Put your sliced red onions in a jar or bowl, and add the fresh lime juice.
Step 5. Add the salt, toss well, and cover. Let sit for at least 10 minutes.
Step 6. While onions pickle and steak rests, whip up your homemade pico de gallo, or prepare your other toppings of choice.
Step 7. Make your cauliflower rice or other grain of choice according to package instructions, then portion onto a plate.
Step 8. Once steak has rested, slice and add on top of the rice.
Finish with the grilled veggies, pickled onion, and any other favorite toppings, and enjoy your Steak Fajita Bowls!
More Mexican Inspired Recipes
- Chicken Pozole Soup
- Authentic Shrimp Ceviche
- Carne Asada Marinade
- Baked Chicken Taquitos
- Slow Cooker Ropa Vieja
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Ingredients
Instructions
- Pre-heat grill or grill pan on high heat. Sprinkle flank steak with all spices (cumin through pepper) evenly on both sides. Grill 4-5 minutes per side, flipping once. Let rest 10 minutes.
- Toss peppers and onions with olive oil and salt then grill in a grilling basket until tender, about 15 minutes, stirring frequently; set aside.
- To make the pickled onions, toss the onion slices with lime juice and salt. Let sit 10 minutes.
- While peppers are cooking, begin preparing the Riced Veggies. Pre-heat a large skillet over medium-high heat then drizzle with olive oil. Pour in two bags of the Green Giant Riced Veggies and sprinkle with salt. Sauté until cauliflower is warmed through, about 6-7 minutes, stirring frequently. Divide evenly between four bowls.
- Once the steak has rested, thinly slice it against the grain. Top each bowl with equal parts grilled steak, peppers & onions. Add one serving each of guacamole, pico de Gallo and pickled onions. Add jalapeño slices, cilantro and any other garnishes you wish. Enjoy!
Nutrition
Frequently Asked Questions
Absolutely! Cook the steak and veggies ahead, then store separately in the fridge for up to 3–4 days. Assemble bowls fresh for best texture.
Bell peppers and onions are classic, but you can also add zucchini, mushrooms, or corn for extra variety.
Flank steak is ideal because it’s lean, flavorful, and cooks quickly. Skirt steak or flat iron steak also work well for fajitas.
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