Fajita Steak Bowls are the bowl form of all your favorite fajita ingredients with a zesty light sauce to drizzle on top and veggies to keep things healthy!
So you know how I talked about how awesome casseroles were in the last post about Creamy cheesy Chicken Casserole and how all the ingredients were packed in neat little layers that were held together with a blanket of cheese? Well, my friends, ‘bowl meals’ are my close second favorite ?
Like casseroles, bowls can be the perfect way to combine all your favorite ingredients into one little bowl, supported by a grain of some type, and topped with a sauce to hold it all together. What is there NOT to love about bowls?? Especially Fajita Steak Bowls!
Fajita is basically my way of saying there are peppers, onions and meat in there, guys.
So, don’t be gettin’ all Webster on me…I KNOW.
Fajita is a bit of a broader term with me, because I find myself needing more ingredients on my well-known-restaurant-fajitas and often wish for more color to don my tortilla. But darn it, that tortilla just won’t allow it!
My fajita bowl friend, on the other hand, is much friendlier and welcoming; giving me permission for as many ingredients as I want to pack in its generous little bowl self.
Bowls can often be a great way to use up all those leftovers in the fridge that don’t really make a complete meal. I tend to be ‘resourceful’ (aka pile things that have no business being together in a bowl and put a sauce on ’em and call it dinner) when it comes to leftovers. Bowls are practically my enabler ??
Lucky for you, this recipe isn’t a combination of weird things that I don’t recognize in the back of my refrigerator but rather delicious veggies that make us healthy, a nice meaty treat of sizzling steak and healthy grains that keep us full.
We mustn’t forget the sauce. ?
*and all the sauce lovers cheer and now know why they are still reading this blog*
Yes, this lovely sauce is made healthy with yogurt and yummy with no yogurt flavor. #yourewelcome
And just in case that big ole explanation up there ☝didn’t make it clear you can totally get creative with the protein section of this bowl recipe. We chose the traditional steak in our bowl since we had some leftover from exciting things this weekend, but feel free to substitute chicken (oh Hi there last-minute rotisserie) or tofu, to keep things light and easy. Whatever floats your boat…errr bowl.
I also need to confess something.
Now that it is fall and I can actually wear a sweater without resulting in an overheated-panic-mode five minutes later, I have the tendency to want to name all my recipes ‘Harvest’ something. This bowl was almost named ‘Harvest Fajita Bowl’- I mean. It doesn’t even make sense. But I need you to know the struggle is real and please overlook future failed attempts of resisting the name ‘Harvest’ in all recipes between now and Thanksgiving.
Fall Harvest Chicken Pasta anyone? ??
*Nutritional Information is for 1/3 of recipe, (3 servings total)*
- .75 lbs. steak (sliced in strips)
- ½ cup corn
- ¼ cup peas
- 1 green pepper (sliced)
- 1 yellow pepper (sliced)
- 1 medium onion (sliced)
- 1 cup grape tomatoes (halved)
- ½ cup quinoa
- ½ cup skim milk
- ½ cup low sodium chicken broth
- ⅛ cup cilantro (chopped)
- 1 green onion (chopped)
- ¼ cup fat free plain yogurt
- ½ tsp. cumin
- ¼ tsp. smoked paprika
- ½ tsp. chili powder
- ½ tsp. garlic salt
- ½ tsp. Worcestershire
- ½ tsp. water
- Prepare quinoa by adding to milk and broth mixture, and bring to boil. Cover and simmer for 15 minutes. Mix in cilantro, corn, and peas. Set aside.
- Sauté steak in olive spray until cooked to desired amount and set aside. Add peppers and onion and cook until tender.
- Add all sauce ingredients to food processor and pulse until smooth.
- Divide quinoa evenly among bowls, add vegetables and meat.
- Top with desired sauce and chopped green onion.