Steak Fajita Bowl

Looking to mix up your usual salad bowl with a Tex-Mex twist? We’ve got you covered with our tasty Steak Fajita Bowl.

From salad bowls to poke bowls, nutritious food bowls are a simple way to level up your meal prep and help you stay on track when you have a busy week ahead! Their versatility means they can be made to any taste preferences, plus they provide a well-balanced hit of protein, carbs, and micronutrients.

Our steak fajita bowl recipe transforms the bowl game, at only 454 calories and boasting 29g of protein per serving. Brown rice paired with juicy rump steak, creamy low-fat Greek yoghurt and herbs and spices to make a homemade, low-salt seasoning to bring our fajita bowl to life.

It’s also packed with heaps of veggies to add volume, fibre and leave you feeling fuller for longer.

The best bit? Our fajita bowl recipe can be fully customised to help reduce food waste! Grab whatever leftovers you have in the fridge and throw it together for a tasty, nutritious, bowl of goodness. Just remember, the nutritional information will change if you swap out ingredients.

Follow these simple steps to make a tasty fajita bowl:

• Add a carb source: We’ve gone for brown basmati rice for added fibre, but you could also try starchy carbs like wholewheat pasta, bulgur wheat or sweet potato.
• Add a protein source: Steak is our protein of choice in today’s recipe, but you could also try a different lean meat such as chicken or turkey, fish like prawns or salmon, and you could make a vegan bowl using Tofu.
• Add plenty of veggies: We’re adding pepper, onion, and salad but you could add whatever veg you have left over in the fridge to reduce food waste. Vegetables are packed with micronutrients, so try to fill your bowl with the rainbow.

Serves: 2

Prep time: 15 mins

Cook time: 30 mins

Suitable for freezing: no

Ingredients:

• 180g rump steak
• Freshly ground black pepper
• Low calorie oil spray
• 1 yellow pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 1 red onion, sliced
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 bag of microwavable brown basmati rice
• Fresh coriander, finely chopped
• 2 tbsp low fat Greek yogurt
• Handful of salad

Method:

1. Season steak with freshly ground black pepper.
2. Heat a frying pan with low-calorie oil spray and cook the steak for 5-6 minutes for medium-rare, turning every minute.
3. Remove steak from pan and rest, covered loosely with tin foil.
4. Add peppers, onion, cumin, coriander and paprika to a large pan and cover generously with low-calorie oil spray, before sautéing for 10-12 minutes until they start to soften.
5. Warm rice in microwave for 2 minutes.
6. Slice your steak and serve with peppers and onions in a bowl with rice, coriander, salad, and yogurt.

Looking for more tasty dinner recipes? Transport your tastebuds to the Spanish seafront with our Chicken and Vegetable Paella or check out our creamy Chicken and Mushroom Risotto.