FAJITA IN A BOWL
Steps:
- In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts : Calories 351 calories, Fat 14g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 862mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
FAJITA BUDDHA BOWL
This is a quick, easy, and tasty lunch to pack for work for the week. Each recipe makes 2 Buddha bowls! Top each with 2 tablespoons of hot sauce of your choice.
Provided by Manda
Categories Beans and Rice
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
- Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 109.1 g, Cholesterol 20.2 mg, Fat 11 g, Fiber 21.7 g, Protein 22.5 g, SaturatedFat 4.1 g, Sodium 843.7 mg, Sugar 3.3 g
CHICKEN FAJITA BOWL
Low-carb chicken fajita bowl with cauliflower rice.
Provided by Erin Connolly
Categories World Cuisine Recipes Latin American Mexican
Time 41m
Yield 2
Number Of Ingredients 13
Steps:
- Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
- Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
- Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
- Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.
Nutrition Facts : Calories 647.6 calories, Carbohydrate 22.8 g, Cholesterol 182.3 mg, Fat 34.1 g, Fiber 9.5 g, Protein 64.6 g, SaturatedFat 16.2 g, Sodium 1229.2 mg, Sugar 3.5 g
PORTOBELLO FAJITA BOWL MEAL PREP RECIPE BY TASTY
Here's what you need: yellow bell pepper, red bell pepper, green bell pepper, salt, cumin, smoked paprika, chili powder, red pepper flakes, portobello mushrooms, oil, large white onion, garlic, brown rice, pico de gallo, black beans, corn, shredded cheddar cheese, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Slice the stem off of the peppers so that they will stand steadily when flipped upside down. Slice the peppers into quarters from the bottom to the top around the core and seeds. Slice each quarter into 1-inch (2 ½ cm) thick slices. Transfer to a large bowl.
- Add ½ teaspoon salt, ¼ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon red pepper flakes. Toss to coat the peppers evenly in the spices and set aside.
- Remove the stems from the portobello mushrooms and slice into 1-inch-wide (2 cm) pieces, then transfer a large bowl.
- Add the remaining ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ½ teaspoon red pepper flakes. Toss to coat the mushrooms evenly in the spices and set aside.
- Thinly slice the onion.
- Heat oil in a large cast-iron pan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender. Remove the pepper and onion mixture from the pan and set aside.
- Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes
- Divide the brown rice between 4 food storage containers. Top each container with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello. Garnish with an avocado slice, a lime wedge, and cilantro.
- Store in the refrigerator for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1039 calories, Carbohydrate 179 grams, Fat 25 grams, Fiber 17 grams, Protein 29 grams, Sugar 14 grams
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