Steak Fajita Bowls with Riced Veggies

A low carb twist on the classic steak fajita dinner, Riced Veggies are topped with grilled flank steak, peppers and onions plus all of your favorite Mexican toppings!

Steak Fajita Bowls with Riced Veggies

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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 served over Green Giant Riced Veggies

Green Giant Riced Veggies

For this particular recipe, I decided to use the cauliflower medley since it has peas which my boys love. That said, any variety of Riced Veggies works!

Cooking Green Giant Riced Veggies on Stove

Keeping a bag or two stocked in your freezer is not only a huge time saver at dinner but it also cuts down on food waste since it is less perishable than fresh veggies. To cook the Riced Veggies, I simply drizzle a little olive oil in a hot pan and sauté until the cauliflower is fully warmed through and tender.

Steak Fajita Cauliflower Rice Bowls

The light, almost rice-like texture of the cauliflower 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.

Liz Grilling Peppers

You could even skip the meat entirely and just load up on the veggies!

Steak Fajita Riced Veggie Bowls Recipe

Of course, the best part about fajitas is the toppings so load up your bowl! We love piling ours high with pickled onions, guacamole, pico de gallo and jalapeño slices but this is where you can get creative and make it your own.

Your fork is waiting.

Steak Fajita Rice Bowls Recipe

Steak Fajita Bowls with Riced Veggies

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Riced Veggies are topped with grilled flank steak, peppers and onions plus all of your favorite Mexican toppings!
PREP: 30 minutes
COOK: 15 minutes
TOTAL: 45 minutes
Servings: 4


Grilled Flank Steak

Grilled Peppers and Onions

  • 2 sweet bell peppers (any color, seeded and sliced)
  • 1 medium onion (cut into thin slices)
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt

Pickled Onions

  • ½ medium red onion (thinly sliced)
  • 2 limes (juiced)
  • 1 teaspoon salt



  • 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 guacamolepico de Gallo and pickled onions. Add jalapeño slices, cilantro and any other garnishes you wish. Enjoy!


Serving: 1bowlCalories: 330kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 68mgSodium: 2004mgPotassium: 648mgFiber: 7gSugar: 13gVitamin A: 2240IUVitamin C: 88.9mgCalcium: 59mgIron: 3.5mg

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Check out more Mexican-inspired recipes on my Pinterest board!

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