Ingredients
Scale
- 1 lb flank steak, sliced into strips
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 cups cauliflower rice
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
Instructions
- Season steak strips with chili powder, paprika, cumin, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steak until browned and cooked through, about 4-5 minutes. Remove and set aside.
- Add remaining olive oil to the same skillet. Sauté peppers and onions until tender, about 5-7 minutes.
- In a separate pan, cook cauliflower rice until tender, about 5 minutes.
- Assemble bowls with cauliflower rice, sautéed veggies, and grilled steak.
- Garnish with cilantro, avocado slices, and lime wedges. Serve immediately.
Notes
- You can substitute chicken or shrimp for the steak.
- Adjust spice levels to taste.
- For extra flavor, top with shredded cheese or sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling and Sautéing
- Cuisine: Mexican-inspired
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 90mg