Description
A rich, savory bowl filled with tender steak, colorful veggies, and fluffy riced cauliflower, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 pound skirt steak
- 2 tablespoons chipotle peppers in adobo sauce (finely chopped) with sauce
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- Salt and pepper to season
- 1/2 tablespoon avocado or olive oil
- 1 10-ounce bag riced cauliflower
- 1 red bell pepper (sliced)
- 1/2 yellow onion (sliced)
- 1/2 teaspoon cumin
Instructions
- Begin by preparing the marinade: In a bowl or shallow dish, combine chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Add the skirt steak, tossing to coat it well, then marinate for a few hours or overnight in the fridge.
- Preheat your oven to 400°F. Slice the red bell pepper and yellow onion, placing them on a sheet pan. Drizzle with olive oil and season with salt, pepper, and cumin. Roast for 15-20 minutes until they are tender and caramelized.
- While the veggies roast, heat avocado oil in a skillet over medium heat. Add the riced cauliflower and cook, stirring regularly for about 15 minutes, until it turns golden and tender. Season with salt and pepper, transfer to a bowl, and cover to keep warm.
- Remove excess marinade from the steak. In the same skillet, add a bit more avocado oil and heat over medium-high heat. Cook the steak for about 2-3 minutes on each side until it reaches a perfect medium-rare (130°F). Let it rest for 5 minutes before slicing into strips.
- Assemble your bowls by dividing the riced cauliflower, topped with roasted veggies and sliced steak. Dig in and enjoy!
Notes
Customize your bowl with toppings like avocado, salsa, cheese, or fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg