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Steak Fajita Power Bowls

Steak Fajita Power Bowls

Steak Fajita Power Bowls


2 tbsp. vegetable oil, divided (optional: coconut oil)
1/2 yellow onion, sliced into half moons
bell peppers, thinly sliced (optional: sweet peppers)
kosher salt
Freshly ground black pepper
1 lb. skirt steak, cut into 1/2″ slices (optional: chicken breast chopped)
Juice of 1/2 lime
1/2 tsp. cumin
1/2 tsp. chili powder
4 c. cooked brown rice
1 c. black beans, drained and rinsed
1 c. frozen corn, warmed (optional: fresh corn)
avocado, thinly sliced
1 tbsp. finely chopped cilantro, for garnish
Sour cream, for serving


  1. In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.
  2. Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.
  3. Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.
  4. Garnish with cilantro and drizzle with sour cream. Serves 4

By |2018-07-08T17:34:06+00:00July 8th, 2018|Chicken Dinner, dinner meal, Meal Prep, Mexican, Paleo, Recipes, Tacos|Comments Off on Steak Fajita Power Bowls

About the Author:

Entrepreneur's Wife and stay-At-Home Mom of 2 children as well as Entrepreneur Myself Running My Business. I'm here to help people learn how to eat healthy for a busy family on the go. Something that I've learned what works for the busy Mom's on the go.