Beef Fajita Bowl with Roasted Veggies & Fresh Pico

 

 

 

 

 

 

 

 

 Ingredients:

For the Beef Fajitas:

1 lb flank steak or sirloin, sliced thin
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp lime juice
For the Roasted Veggies:

1 red bell pepper, sliced
1/2 red onion, sliced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
For the Fresh Pico de Gallo:

1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt & black pepper, to taste
For the Broccoli:

1 cup broccoli florets
1/2 tsp garlic powder
1/2 tsp salt
For Garnish:

2 tbsp sour cream or Greek yogurt
Sliced green onions

Step by Step:

Sauté the Beef:

In a bowl, coat sliced beef with olive oil, salt, black pepper, chili powder, cumin, garlic powder, paprika, and lime juice.
Heat a skillet over medium-high heat and cook beef for 4-5 minutes until browned.
Roast the Vegetables:

Preheat oven to 400°F (200°C).
Toss sliced bell peppers and onions with olive oil, salt, and black pepper.
Roast for 15-20 minutes until tender.
Make the Pico de Gallo:

Mix diced tomatoes, red onion, cilantro, lime juice, salt, and black pepper in a bowl.
Stir and let sit for 10 minutes.
Steam or Sauté the Broccoli:

Lightly steam or sauté broccoli with garlic powder and salt for 5 minutes until bright green.
Assemble & Serve:

Plate the beef, roasted veggies, and broccoli.
Add a scoop of fresh pico de gallo and a dollop of sour cream.
Garnish with green onions and enjoy!
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Calories: ~500 per serving | Protein: ~40g per serving