Description
This bowl brings back sizzling memories of backyard BBQs with the smoky scent of grilled steak in the air. With chipotle-marinated beef, roasted veggies, and low-carb cauliflower rice, it’s the perfect mix of flavor and fuel. Whether meal-prepping or serving dinner with flair, this bowl delivers every time.
Ingredients
For the Steak:
1 lb skirt steak
Marinade:
2 tbsp chipotle peppers in adobo sauce (finely chopped)
2 tbsp avocado or olive oil
2 tbsp fresh lime juice
1½ tsp cumin
Salt & pepper to taste
For the Cauliflower Rice:
½ tbsp avocado or olive oil
1 (10 oz) bag riced cauliflower
Salt & pepper to taste
For Roasted Veggies:
½ tbsp avocado oil
1 red bell pepper, sliced
½ yellow onion, sliced
½ tsp cumin
Salt & pepper to taste
Instructions
Marinate steak in chipotle, lime juice, oil, cumin, salt, and pepper for at least 30 minutes (or up to 4 hours).
Heat skillet over medium-high. Cook steak 3–4 minutes per side (for medium). Rest, then slice thinly.
In a pan, sauté cauliflower rice in oil with salt and pepper until soft, about 5–7 minutes.
In another pan, cook peppers and onions with oil, cumin, salt, and pepper until tender and slightly charred.
Build your bowl with cauliflower rice, steak slices, and roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Fat: 28g per serving
- Carbohydrates: 10g per serving
- Fiber: 4g per serving
- Protein: 38g per serving