By Cassie Johnston
30 minutes (plus marinating time)
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There are few meals in life that I love more than a spicy, hearty, colorful fajita bowl. Bowls like this manage to walk the line between totally healthy (this is like 95% vegetables!) and still somehow totally stick-to-your-ribs satisfying. This is the meal I’d serve to someone who isn’t too sure about healthy eating—this meal can make even the most skeptical person change their tune.
A typical fajita or burrito bowl has a base of seasoned rice to act as a vehicle for all the glorious toppings. If you eat grains, rice (especially sprouted rice) would be a great option. But here, I use cauliflower rice, which has the fluffy, starchy texture of rice but with the added nutrition, fiber, and flavor of cauliflower. Cauliflower rice (or cauli-rice as some folks call it) is a great option for those of us who struggle to digest grains or otherwise choose not to eat grains.
Cauliflower rice has been a thing now for quite some time, and when I first made it, I have to be honest, I thought it was so not appetizing. What crazy person said this was anything like rice? It was mushy and soggy and tasted like CAULLIFLOWERRRRRR! And I typically love the taste of cauliflower, but I don’t want my rice to taste like it!
I was determined to keep working at mastering cauliflower rice though, and I’m happy to say that I can now cook a pan of cauliflower rice like a boss! Here are a few tips to making good cauliflower rice each time:
Once you’ve mastered your Cilantro Lime Cauliflower Rice, you are ready to rock these Steak Fajita Bowls. This is the ultimate prep-ahead meal, because the flavors actually get better the longer the steak marinates. I highly recommend whipping up the marinade in the morning and letting the steak soak it up all day long.
And then when it’s time to cook dinner, it’ll be ready in less than 20 minutes! Just sauté up your peppers, cook the steak, and assemble!
Not only does this meal work great when you prep the individual elements ahead, but it also works beautifully as a fully-prepared meal prep meal. Make a batch of these steak fajita bowls on the weekend, portion them out into glass containers (more about the containers I use in this post), and then store them in the fridge for healthy work or school lunches all week long.
Depending on the toppings you choose, these steak fajita bowls can be paleo-friendly and Whole30—making them the perfect option for your new year’s resolution to eat a little bit healthier.
This meal also doubles and freezes wonderfully! Just make everything as written, and freeze the elements separately—then when it’s time to serve, defrost and warm through, and assemble your steak fajita bowls just as you would if eating from fresh. Enjoy!
Steak Fajita Bowls with Cilantro-Lime Cauliflower Rice work beautifully for meal prep dinners and packed lunches. Plus, they can easily be made paleo or Whole30-compliant!
Keywords: steak, beef, cauliflower, paleo, Whole30, grain-free, gluten-free
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Rate this recipe
So. Much. Yum. Never had cauli-rice before, but love me some fajita bowls, so I’ll have to try this swap! Thanks for the tasty post!
I have enjoyed the riced cauliflower. I buy it frozen and stem it- easy
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