Steak Fajita Bowls with Riced Veggies
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0.0
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Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
330 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
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!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 8 cups Green Giant Riced Veggies (two bags Cauliflower Medley)
- ½ teaspoon salt
Grilled Flank Steak
- 1 pound flank steak
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
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
Toppings
- 4 ervings guacamole
- 4 ervings Pico de Gallo
- jalapeño slices
Instructions
- 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 guacamole, pico de Gallo and pickled onions. Add jalapeño slices, cilantro and any other garnishes you wish. Enjoy!
Nutrition Information
Show Details
Serving
1bowl
Calories
330kcal
(17%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Sodium
2004mg
(84%)
Potassium
648mg
(19%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
2240IU
(45%)
Vitamin C
88.9mg
(99%)
Calcium
59mg
(6%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 330kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 2004mg | 84% |
| Potassium | 648mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 2240IU | 45% |
| Vitamin C | 88.9mg | 99% |
| Calcium | 59mg | 6% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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