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A high protein steak fajita bowl with charred peppers, onions, and quinoa in a meal prep container.
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High Protein Steak Fajita Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1.5 lbs flank steak, sliced into thin strips
  • 2 tbsp olive oil, divided
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 cups cooked quinoa
  • 15 oz black beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 1 lime , cut into wedges
  • 0.25 cup fresh cilantro, chopped

Instructions

  • In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
  • Coat steak strips thoroughly with half of the spice mixture.
  • Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
  • Sear the steak strips for 3 minutes until browned and cooked to desired doneness; remove from pan.
  • Add the remaining oil to the skillet and sauté peppers and onions for 6 minutes until tender and slightly charred.
  • Stir the remaining spice mixture into the vegetables.
  • Divide the cooked quinoa and black beans evenly among four meal prep containers.
  • Top each bowl with equal portions of the seared steak and fajita vegetables.
  • Garnish with fresh cilantro and serve with lime wedges.