Name: Steak Fajita Power Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 pound flank steak; 1 tablespoon olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons lime juice; 3 cups cooked brown rice; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 1 avocado, sliced; 1/2 cup sour cream or Greek yogurt; 2 tablespoons chopped fresh cilantro; 1 lime, cut into wedges

Description

Steak Fajita Power Bowls are a quick dinner packed with bold flavor, juicy steak, sautéed peppers and onions, hearty rice, and creamy avocado in every bite. This easy recipe is perfect for meal prep, healthy lunch bowls, easy dinner nights, and fresh food ideas when you want something colorful, filling, and satisfying without a lot of fuss.

Ingredients

1 pound flank steak

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons lime juice

3 cups cooked brown rice

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

1 avocado, sliced

1/2 cup sour cream or Greek yogurt

2 tablespoons chopped fresh cilantro

1 lime, cut into wedges

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Instructions

1. Pat the flank steak dry and rub it with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Let it rest for 15 to 20 minutes.

2. Cook the brown rice according to package directions if it is not already prepared, then keep it warm.

3. Heat a large skillet over medium-high heat and cook the steak for 4 to 5 minutes per side, or until it reaches your preferred doneness.

4. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing it thinly against the grain.

5. In the same skillet, cook the sliced red bell pepper, yellow bell pepper, and red onion for 6 to 8 minutes until tender and lightly charred.

6. Divide the warm brown rice among serving bowls.

7. Top each bowl with sliced steak, cooked peppers and onions, avocado, and a dollop of sour cream or Greek yogurt.

8. Finish with chopped cilantro and lime wedges, then serve right away.

Notes

Slice the steak against the grain to keep it tender and easy to chew.

Add avocado just before serving so it stays fresh and creamy.

Store the rice, steak, and vegetables separately for the best meal prep texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 760mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 7g
Protein: 35g
Cholesterol: 68mg