Beef Fajita Bowls with Cauliflower Rice
Beef Fajita Bowls are made with a marinade of traditional fajita seasonings and plenty of cilantro and zesty lime. They are served with sweet peppers, onions, and avocado over cauliflower rice. This incredibly flavorful recipe is low carb, gluten free and dairy free.
Servings: 4 servings
Calories: 609kcal
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice
- 3 cloves garlic (minced)
- 1 tablespoon Swerve Brown Sugar Substitute (or similar)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 cup loosely packed cilantro leaves (roughly chopped)
- 1 pound beef (cut into thin strips)
Cauliflower Rice
- 1 tablespoon extra virgin olive oil
- 4 cups cauliflower rice (from one medium head)
- salt
- pepper
Fajita Vegetables
- 3 sweet peppers (any combination of red, orange and yellow, sliced thin)
- 1 onion (sliced thin)
Toppings
- 1 avocado (cut into slices)
- fresh cilantro (minced, optional garnish)
Instructions
Marinade
- Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend.1/4 cup extra virgin olive oil, 1/2 cup lime juice, 3 cloves garlic, 1 tablespoon Swerve Brown Sugar Substitute, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano, 1/4 cup loosely packed cilantro leaves
- Reserve half of the marinade for later use.
- Add the beef strips to the remaining marinade, toss to coat, and let sit while you prepare the vegetables.1 pound beef
- Heat 2 large skillets over medium-high heat.
- Add the beef strips to one skillet and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate and tent with foil to keep warm.
Cauliflower Rice
- Add the olive oil and cauliflower rice to the second skillet and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.1 tablespoon extra virgin olive oil, 4 cups cauliflower rice, salt, pepper
Fajita Vegetables
- After removing the beef, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.3 sweet peppers, 1 onion
- Assemble the bowls with equal amounts of the cauliflower rice, beef strips, and vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if desired.1 avocado, fresh cilantro
Video
Notes
Tips and Techniques
- Use freshly squeezed lime juice for the best flavor.
- Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 23g | Protein: 25g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 728mg | Potassium: 1288mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3220IU | Vitamin C: 202.6mg | Calcium: 82mg | Iron: 4mg