High Protein Steak Fajita Bowl for Easy Meal Prep (Print Version)
High protein steak fajita bowl packed with flavor. Perfect for healthy meal prep, this easy recipe delivers a satisfying, nutritious lunch or dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Sizzling Steak & Veggies
01 -
1 1/2 lbs flank steak, thinly sliced against the grain
02 -
2 large bell peppers (1 red, 1 yellow), thinly sliced
03 -
1 large red onion, thinly sliced
04 -
2 tbsp olive oil
→ Zesty Fajita Spice Blend
05 -
1 tbsp chili powder
06 -
1 1/2 tsp ground cumin
07 -
1 tsp smoked paprika
08 -
1 tsp garlic powder
09 -
1/2 tsp dried oregano
10 -
1 tsp salt
11 -
1/2 tsp black pepper
→ Wholesome Bowl Base
12 -
1 cup uncooked brown rice
13 -
2 cups water
→ Fresh Finishes & Creamy Accents
14 -
1 large avocado, diced
15 -
1/4 cup fresh cilantro, chopped
16 -
2 limes, 1 juiced and 1 cut into wedges for serving
17 -
1/2 cup plain Greek yogurt
# Instructions:
01 -
Combine 1 cup uncooked brown rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. This forms the wholesome base for your High Protein Steak Fajita Bowl for Easy Meal Prep.
02 -
In a small bowl, combine 1 tbsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well to create your Zesty Fajita Spice Blend.
03 -
Thinly slice 1 1/2 lbs flank steak against the grain. In a large bowl, toss the steak with half of the Zesty Fajita Spice Blend. Thinly slice 2 large bell peppers (1 red, 1 yellow) and 1 large red onion. Toss the sliced vegetables with the remaining spice blend.
04 -
Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned flank steak in a single layer, working in batches if necessary, and sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove steak and set aside.
05 -
Add the remaining 1 tbsp olive oil to the same skillet. Add the seasoned bell peppers and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. This creates the vibrant "Sizzling Steak & Veggies" component for your High Protein Steak Fajita Bowl for Easy Meal Prep.
06 -
While the steak and veggies cook, dice 1 large avocado and chop 1/4 cup fresh cilantro. Juice 1 lime and set aside. Cut the second lime into wedges for serving. In a small bowl, stir the lime juice into 1/2 cup plain Greek yogurt for a creamy topping.
07 -
Divide the cooked brown rice among 4 meal prep containers or bowls. Top each with the seared flank steak and sautéed fajita vegetables. Garnish generously with diced avocado, fresh cilantro, and a dollop of the lime Greek yogurt. Serve with lime wedges for a complete High Protein Steak Fajita Bowl for Easy Meal Prep.
# Notes:
01 -
Meal Prep Storage: For easy meal prep, store assembled bowls in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
02 -
Protein & Veggie Swaps: Feel free to substitute flank steak with chicken breast or shrimp. For vegetables, try adding sliced bell peppers of different colors, zucchini, or corn for variety.
03 -
Flavor Boosters: Enhance your fajita bowls with a dollop of your favorite salsa, a dash of hot sauce, or a sprinkle of cotija cheese for an extra layer of flavor.
04 -
Perfect Steak Sear: To achieve a beautiful sear on your steak, ensure your skillet is very hot and avoid overcrowding the pan. Cook in batches if necessary to prevent steaming.
# Tools You'll Need:
01 -
Large skillet
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
pot with lid
06 -
meal prep containers
# Nutrition Facts (Per Serving):
Calories: 670 kcal
Total Fat: 28 g
Total Carbohydrate: 53 g
Protein: 59 g