Steak Fajita Bowls with Riced Veggies
Riced Veggies are topped with grilled flank steak, peppers and onions plus all of your favorite Mexican toppings!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra virgin olive oil
- 8 cups Green Giant Riced Veggies (two bags Cauliflower Medley)
- 1/2 teaspoon salt
- 1 pound flank steak
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 sweet bell peppers (any color, seeded and sliced)
- 1 medium onion (cut into thin slices)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 medium red onion (thinly sliced)
- 2 limes (juiced)
- 1 teaspoon salt
- 4 servings guacamole
- 4 servings pico de gallo
- jalapeno slices
Instructions
- 1
Pre-heat grill or grill pan on high heat. Sprinkle flank steak with all spices (cumin through pepper) evenly on both sides. Grill 4-5 minutes per side, flipping once. Let rest 10 minutes.
- 2
Toss peppers and onions with olive oil and salt then grill in a grilling basket until tender, about 15 minutes, stirring frequently; set aside.
- 3
To make the pickled onions, toss the onion slices with lime juice and salt. Let sit 10 minutes.
- 4
While peppers are cooking, begin preparing the Riced Veggies. Pre-heat a large skillet over medium-high heat then drizzle with olive oil. Pour in two bags of the Green Giant Riced Veggies and sprinkle with salt. Sauté until cauliflower is warmed through, about 6-7 minutes, stirring frequently. Divide evenly between four bowls.
- 5
Once the steak has rested, thinly slice it against the grain. Top each bowl with equal parts grilled steak, peppers & onions. Add one serving each of guacamole, pico de Gallo and pickled onions. Add jalapeño slices, cilantro and any other garnishes you wish. Enjoy!