Bybrowne.rebecca.c@gmail.com

Steak Fajita Meal Prep Bowls

Print Recipe
Calories: 461
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
Steak Marinade
  • 1 lb flank steak or steak strips
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • Pinch black pepper
Fajita Vegetables
  • 3 bell peppers sliced
  • 1/2 red onion sliced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Pinch salt
Bowls
  • 1/2 cup uncooked jasmine rice
  • 1 cup frozen corn
  • 4 cups chopped romaine lettuce
Toppings
  • 1/2 cup pico de gallo
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges optional

Method
 

Instructions
  1. Combine the olive oil, lime juice, garlic, salt, and pepper. Add the steak and marinate for at least 30 minutes or up to overnight.
  2. Cook the rice according to package directions.
  3. Sauté the bell peppers and onion over medium-high heat until tender-crisp. Season with chili powder, smoked paprika, cumin, garlic powder, and salt.
  4. Cook the steak over high heat until desired doneness. Rest 5 minutes, then slice if needed.
  5. Heat the corn.
  6. Divide the romaine among four meal prep containers.
  7. Top with rice, fajita vegetables, steak, and corn.
  8. Add pico de gallo, guacamole, sour cream, and cilantro before serving, or pack separately for meal prep.

Nutrition

Calories: 461kcalCarbohydrates: 47gProtein: 29gFat: 17gFiber: 6g

Notes

Notes
• Uses steak strips perfectly.
• Store toppings separately for best freshness.
• Adapted from Kay Nutrition.
• Modified for Magpie Farm by reducing olive oil to 2 Tbsp and uncooked rice to 1/2 cup.
**Macros do not include quac or sour cream
 

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