Oh, you know how I feel about fajitas, right? That sizzle, those warm spices, the vibrant peppers—it’s pure comfort food magic! But sometimes my body just begs for something a little lighter, especially on a busy Tuesday night. That’s why I spent ages in the kitchen making sure the classic flavor profile we all adore could shine through in a healthier format.
Enter the **Cauliflower Rice Steak Fajita Bowls**. These bowls are my absolute go-to when I want that bold Tex-Mex punch without feeling heavy afterwards. By swapping out traditional white rice for fluffy cauliflower rice, we keep the entire meal feeling fresh, balanced, and completely satisfying. Trust me, this is how Emma Laurent brings family favorites into modern, weeknight cooking!
Why You Need These Cauliflower Rice Steak Fajita Bowls
If you love fajita night but want to keep things lighter, these bowls are calling your name! I developed this recipe because I needed comfort food that didn’t weigh me down, and these delivered everything I wanted. They are total game-changers for weeknights.
- They’re the definition of Easy High Protein Low Carb Meals, packing serious flavor and 38 grams of protein per serving!
- We get all that incredible, smoky fajita flavor without any rice guilt.
- The entire thing comes together in under 40 minutes, which is perfect for busy evenings.
Check out some of my other go-to healthy options for inspiration! Healthy high protein dinners are my specialty.
Ingredients for Your Cauliflower Rice Steak Fajita Bowls
The ingredient list here is straightforward, which is what I love most about this recipe! Everything you need is usually right in the pantry or the produce drawer. For the best results, try to get a nice cut of flank steak—it really holds up well to the searing.
- 12-16 oz flank steak
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 c. cauliflower rice
- 1 avocado
- light sour cream or plain Greek yogurt
- Chile Lime seasoning (or chili powder and fresh lime juice)
- garlic salt
- cilantro, chopped
- limes for garnish
- olive oil
If you can find fresh cilantro, please use that! The flavor difference compared to dried is just night and day when you’re building these bright Tex-Mex profiles.
Tips for Perfect Cauliflower Rice Steak Fajita Bowls
Okay, knowing the ingredients is one thing, but watching the way the steak cooks? That’s where the magic happens, I promise you. Getting perfect tenderness and ensuring your cauliflower rice doesn’t get watery are my two biggest focus points whenever I make these **Cauliflower Rice Steak Fajita Bowls**.
A quick tip before we dive in: if you want some other amazing steak inspiration, I’ve got a rich, decadent recipe for steak with a garlic cream sauce that you absolutely have to try sometime! Check it out here.
Seasoning Secrets for the Best Cauliflower Rice Steak Fajita Bowls
The star flavor has to be the seasoning! If you don’t have a ready-made Chile Lime blend, no sweat. I grab my chili powder, a good pinch of smoked paprika, and load it up with fresh lime juice for that tang. Rub that right into the flank steak—don’t be shy here, the meat needs it!
For the cauliflower rice itself, keep it super simple. Just a tiny sprinkle of garlic salt will do. We want the veggies and steak to carry the heavy lifting on flavor in your **Cauliflower Rice Steak Fajita Bowls**; otherwise, things can get muddy.
Achieving Tender Steak in Your Cauliflower Rice Steak Fajita Bowls
Heat is your friend here! Get that cast iron skillet or grill pan screaming hot—medium-high heat for at least five minutes. We’re looking for a fantastic sear, not a slow steam bath. Flank steak usually takes about 4 to 7 minutes per side depending on thickness.
But here’s the golden rule that absolutely cannot be skipped for tender steak: you MUST let it rest for 10 minutes after it comes off the heat. If you slice it immediately, all those lovely juices run right out onto the cutting board. Resting lets the steak reabsorb everything, giving you gorgeous, flavorful slices for your **Cauliflower Rice Steak Fajita Bowls**.
Step-by-Step Instructions for Cauliflower Rice Steak Fajita Bowls
I know instructions lists can sometimes feel a bit daunting, but honestly, this recipe flows so nicely. Because we’re using the grill/skillet for the steak and the oven for the veggies, we need to stagger our timing just a bit. You’ll find yourself working efficiently, and before you know it, dinner is ready! I actually use a similar staggered approach when I make my Mediterranean steak bowls to keep things moving smoothly if you want another bowl idea!
Preparing the Steak and Vegetables
First things first: get your grill or your big cast iron skillet heated up to medium-high. While that’s warming, rub your flank steak with olive oil and really load it up with that Chile Lime seasoning and garlic salt. Cook it for about 4 to 7 minutes per side—your preference—then immediately pull it off and let it rest on a board for a full ten minutes. Don’t touch it!
While the steak rests, preheat your oven to 415 degrees F. Toss those sliced peppers and onions with a drizzle of oil and more seasoning, spread them on a sheet pan, and slide them in for 10 to 15 minutes until they start getting nice and soft.
Cooking the Cauliflower Rice and Toppings
Now that the big items are cooking, we tackle the base! Heat a small sauté pan on medium-high, add your cauliflower rice, and a little garlic salt. Cover it and let it steam until it’s soft. That steaming traps the moisture perfectly.
While the rice simmers, quickly smash your avocado in a bowl. I love mixing in a big squeeze of lime juice and a heavy dash of garlic salt right into the mash—it keeps it bright green and creamy while you slice the steak.
Assembling Your Cauliflower Rice Steak Fajita Bowls
Once the resting is done, slice that beautiful steak thinly against the grain! Now we build. Start with a cushion of that warm cauliflower rice in your bowl. Next, layer on the roasted peppers and onions. Then, arrange those juicy steak strips right on top.
The final touches make all the difference for these **Cauliflower Rice Steak Fajita Bowls**! Add a scoop of Greek yogurt (or sour cream), a dollop of your seasoned avocado mash, fresh cilantro, and a final squeeze of lime. Enjoy that fresh, vibrant flavor!
Ingredient Notes and Substitutions for Cauliflower Rice Steak Fajita Bowls
I always want you to feel like you can make this recipe no matter what your pantry looks like, so let’s talk about a couple of substitutions! Sometimes you can’t run to the store for a specialized seasoning blend, and that’s totally normal in my kitchen, too.
If you don’t have that pre-mixed Chile Lime seasoning, don’t panic! That’s why I tossed in a note about using straight chili powder combined with fresh lime juice. That acidity from the fresh lime is so important; it really wakes up the beef when you’re seasoning the steak for your **Cauliflower Rice Steak Fajita Bowls**.
Also, let’s discuss the topping! A traditionalist might insist on sour cream, and that’s delicious, but I often swap it out for plain Greek yogurt. Honestly, it gives you that nice, creamy tang that cuts through the richness of the avocado and steak, but it keeps the overall fat content down just a touch. It’s a little trick for keeping these **Cauliflower Rice Steak Fajita Bowls** perfectly balanced for weeknight meals!
Making Cauliflower Rice Steak Fajita Bowls for High Protein Dinner Ideas
When I’m planning my meals for the week, I always look for dishes that truly deliver on the protein front without adding a ton of extra carbs, you know? That’s where these bowls absolutely shine. Can you believe we are getting 38 grams of protein just from the steak and the Greek yogurt topping? That’s fantastic for fueling your afternoon!
These are perfect if you are looking for High Protein Dinner Ideas that fit perfectly into a low-carb lifestyle. I frequently make a double batch because these make for amazing leftovers too. If you follow a clean eating plan or are deep into Keto, these count as some of the best Keto High Protein Meals I have in my rotation.
For me, the best part is making these on a Wednesday when I’m totally out of energy. I pre-chop the veggies on Sunday, so assembly literally takes minutes. You can explore lots more of my go-to low-carb, satisfying meals in my Keto Recipes section!
Storage and Reheating Your Cauliflower Rice Steak Fajita Bowls
Nobody wants sad, soggy leftovers, so when it comes to storing these beauties, separation is key! If you plan on keeping your **Cauliflower Rice Steak Fajita Bowls** around for lunch the next day, don’t combine everything into one container. Trust me on this one—it keeps things so much fresher.
You should store the sliced steak, the roasted peppers and onions, and the cooked cauliflower rice in three separate airtight containers. Keep your creamy toppings, like the mashed avocado or Greek yogurt dollop, completely separate as well. This way, the cauliflower rice doesn’t soak up all the steak juices overnight, and nothing gets mushy.
When it’s time to reheat, I highly recommend using the stovetop rather than the microwave if you can. Warm the steak and the veggies together in a skillet over medium heat until they are just heated through. Since the cauliflower rice has less moisture than regular rice, it reheats beautifully just sitting on the plate! If you must use the microwave, cover the steak and veggies loosely with a damp paper towel to trap some steam.
If you pack them completely separate, these leftovers will keep wonderfully in the fridge for up to three days. It makes planning for easy, high-protein lunches so simple!
Variations for Your Steak Fajita Bowl with Cauliflower Rice
Now that you’ve mastered the classic **Cauliflower Rice Steak Fajita Bowls**, I love to switch things up so we don’t get bored with our weeknight routine! While this recipe is naturally keto-friendly, sometimes I need a slight change to keep things interesting, or maybe I run out of flank steak.
Don’t feel locked into just one flavor profile, though. These bowls are such a wonderful base for experimentation. If you’re looking for new ways to keep your week exciting, you should check out my post on making a really comforting sweet potato lentil soup sometime!
Here are a few easy swaps that turn this into a totally new experience while still keeping it a delicious, light option for your Low Carb Dinner Ideas:
- Spice It Up Differently: If you want a deeper, earthier flavor instead of just citrus-heat, grab your cumin! A teaspoon of ground cumin mixed in with your chili powder when seasoning the steak completely changes the vibe. It brings a depth that feels almost smoky.
- Swap the Protein: Chicken breast or thigh works beautifully here instead of flank steak. Just make sure you slice it thinner before seasoning so it cooks through quickly on the skillet. For a plant-forward option, and if you aren’t strictly avoiding carbs, toss in a can of rinsed black beans with the roasted veggies for extra fiber and texture!
- A Different Creamy Top: Instead of the avocado mash, try using plain, full-fat cottage cheese if you have a blender handy—it makes a really creamy, high-protein drizzle when blended smooth. Or, if you have a jar of salsa verde sitting around, a spoonful of that provides acidity that brightens up the whole dish.
It’s amazing how just one small twist on the seasoning or topping can make you feel like you’re eating a brand new dinner!
Nutritional Estimates for Cauliflower Rice Steak Fajita Bowls
When I cook for my family, I love knowing what we’re putting into our bodies, but I also know that these numbers are just guiding lights! They aren’t gospel, especially considering how much olive oil I *actually* drizzle versus what the recipe calls for!
These figures are estimates based on using flank steak and plain Greek yogurt for the topping. Always remember that where you source your steak or what brand of cauliflower rice you use can shift these totals slightly. This is just my way of giving you a general idea of how balanced this meal is.
Here is what you can generally expect for one hearty serving of these **Cauliflower Rice Steak Fajita Bowls**:
- Calories: About 450
- Protein: A whopping 38 grams! That’s why this is such a satisfying meal.
- Carbohydrates: Only 18 grams (with 7 grams of that coming from fiber—yay for veggies!).
- Fat: Around 25 grams total.
See? High protein, controlled carbs—it’s a winner! I focus on that high protein number because it keeps us full until the morning, which is exactly what I need from a healthy weeknight dinner.
Print
Cauliflower Rice Steak Fajita Bowls
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Make low-carb steak fajita bowls using cauliflower rice instead of traditional rice. This recipe features seasoned steak, sautéed peppers and onions, and fresh toppings.
Ingredients
- 12–16 oz flank steak
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 c. cauliflower rice
- 1 avocado
- light sour cream or plain Greek yogurt
- Chile Lime seasoning (or chili powder and fresh lime juice)
- garlic salt
- cilantro, chopped
- limes for garnish
- olive oil
Instructions
- Heat your grill or a large cast iron skillet or griddle to medium-high heat for 5 minutes.
- Rub olive oil on both sides of the flank steak. Season generously on each side with chile lime seasoning and garlic salt.
- Transfer the seasoned steak to the heated pan or grill. Sear/cook on each side for 4-7 minutes until cooked to your preference.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes. Sprinkle with additional garlic salt.
- Preheat your oven to 415 degrees F.
- Place the sliced bell peppers and onions on a large sheet pan. Drizzle with olive oil and chile lime seasoning. Roast in the oven for 10-15 minutes until peppers are cooked through and onions are soft.
- While the vegetables cook, heat a saute pan to medium high heat. Add the cauliflower rice and sprinkle with garlic salt. Cover and cook until soft.
- Mash the avocado in a bowl with a squeeze of lime juice and a generous sprinkle of garlic salt.
- Slice the rested steak into thin strips.
- Assemble the bowls by layering cauliflower rice, peppers and onions, then steak in each bowl.
- Top with a dollop of mashed avocado and a scoop of light sour cream or plain Greek yogurt.
- Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.
Notes
- If you do not have Chile Lime seasoning, use chili powder and fresh lime juice for seasoning the steak.
- You can use plain Greek yogurt as a lighter substitute for sour cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling/Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 7
- Protein: 38
- Cholesterol: 90
Keywords: Cauliflower Rice Steak Fajita Bowls, low carb steak fajita bowl, steak fajita bowl with cauliflower rice, healthy fajita bowl recipe, keto friendly steak fajita bowl, High Protein Low Carb Meals, Keto Dinner Recipes