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An overhead view of a healthy steak bowl loaded with fajita vegetables, black beans, and corn over a bed of quinoa. The bowl is garnished with fresh avocado and lime.

High Protein Steak Fajita Bowl (Easy & Delicious)

This High Protein Steak Fajita Bowl is a flavor-packed, satisfying meal featuring sizzling marinated steak, vibrant vegetables, and fluffy quinoa. It's the perfect easy and healthy dinner or meal prep solution, designed to be both delicious and incredibly nutritious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin sliced into thin strips
  • 2 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bell peppers any color, sliced
  • 1 red onion sliced
  • 1 cup quinoa uncooked (yields about 3 cups cooked)
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen or canned

Equipment

  • 1 Large Skillet (Cast Iron recommended)
  • 2 Mixing Bowls
  • 1 Cutting Board

Method
 

  1. In a bowl or a zip-top bag, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the steak and ensure it's fully coated. Let it marinate for at least 30 minutes, but for best results, let it sit for 2-4 hours in the refrigerator.
  2. Heat a large cast-iron skillet or grill pan over medium-high heat. Once hot, add the steak and cook for 4-6 minutes per side for medium-rare, depending on thickness. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing against the grain.
  3. While the steak is resting, add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until they are crisp-tender and slightly charred.
  4. Cook quinoa according to package directions. Divide the cooked quinoa among four bowls. Top with the sautéed vegetables, sliced steak, black beans, and corn. Add your favorite toppings like sliced avocado, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.

Notes

Tip 1: Don't overcrowd the pan when cooking the steak and veggies to ensure a good sear.
Tip 2: Let the steak rest for a full 10 minutes before slicing to keep it juicy and tender.
Tip 3: For meal prep, store all components separately in the fridge for up to 4 days.