were pretty much the best thing ever!
Super easy to make, delicious, and packed with quality protein, healthy fats and antioxidants for gorgeous skin and a hot body.
If you’re eating paleo, primal, keto or Whole30 they’re a perfect fit.
And if you just like to eat good food they’re still a perfect fit.
This meal came together quickly. The only time consuming part was all the chopping. Just put on some music and you’re good to go. Totally loving “Delicate” by Taylor Swift and “Whatever it Takes” by Imagine Dragons.
Here’s what you need for these fajita bowls…
steak, ripe bell peppers, sweet onion, avocado oil, lime juice, avocado and some leafy greens for the base. Plus a few spices.
I can’t take credit for this recipe. It originally appeared on Mark’s Daily Apple, and I just made a few modifications (because I never play by the rules.) Here’s the original post:
Steak is the star here, and I went with a grass fed sirloin. I only buy grass fed beef at home, but when I’m out to eat I try not to stress about it…it’s all about balance! Meat from cows that are pastured has a better nutritional profile and is generally more flavorful. Steak is a great source of protein and iron. When it is grass fed, it is higher in omega 3 fatty acids and CLA, a powerful fatty acid that may help fight cancer and helps to build muscle.
Bell peppers are a traditional fajita ingredient. I don’t like green peppers, so I just used red and orange, which are higher in vitamin C and taste much better to me. Vitamin C is essential for gorgeous skin. Not only does it brighten the skin, it helps your body produce more collagen.
Sweet onion adds a nice flavor to this dish. It also contains sulphur compounds that are awesome for your skin.
Avocado oil is the base of the marinade. Avocado oil has become my favorite oil for cooking because it withstands heat very well and also helps your body absorb the nutrients from your food, particularly the carotenoids found in colorful veggies. And it tastes good!
Seasonings used include pink Himalayan salt, chile powder, cumin, smoked paprika, minced garlic and fresh lime juice. Spices are loaded with antioxidants. Use organic when you can…they are not irradiated, so they retain all the benefits. I should note that spices from Trader Joe’s are not irradiated, so even though they’re not organic you will get the benefits. Yet another reason to love TJ’s!
Leafy greens make a nice base for the bowls, I used arugula because that’s what I had on hand. Spring mix or baby spinach would have been totally cool. I try to get some raw leafy greens into my body every single day. They’re a great source of antioxidants and add a nice fresh taste.
The smooth, mild taste of avocado contrasts nicely with the spicy meat and veggies. Just like avocado oil, the fatty acids in avocado help you absorb the nutrients from your veggies. And it tastes amazing. I buy avocados in varying stages of ripeness so I (almost) always have one ready to go.
So here’s how I made these…so easy and good. Don’t forget to blast the music while you’re cutting up all those peppers!
steak fajita bowls
one pound grass fed sirloin
four ripe bell peppers (I used red and orange)
one large sweet onion
1/3 cup avocado oil (my favorite is from Primal Kitchen Foods)
juice of one lime
1 teaspoon pink Himalayan salt
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons chile powder
one large clove of garlic, minced
for the bowls:
leafy greens (I used arugula)
Whisk together the ingredients for the marinade in a large bowl.
Slice the steak into thin strips…about one half inch is great.
Put the steak in the bowl full of marinade, stir to combine, and put in the fridge for at least an hour. You could leave it in up to 24 hours.
While steak is marinating, cut the peppers and onion into thin strips.
When you are ready to prepare, preheat the oven to 425 degrees Fahrenheit. Add the cut up peppers and onion to the steak in the marinade and combine so veggies are thoroughly coated with the marinade. Best way to do this is just roll up your sleeves and get in there with your hands.
Spread the steak and veggies out on a large sheet pan covered with parchment and bake for 12 to 15 minutes. Then turn oven to broil for two minutes to brown the steak and veggies a bit.
To serve, put a handful of leafy greens in a bowl, top with steak and veggies and sliced avocado. Serves two to four depending on how hungry you are.
Leftover veggies would be awesome diced and scrambled into eggs the next morning!
So, can these steak fajita bowls help you feel happy, healthy and hot? Hell yeah!
You’ll be happy eating a delicious meal made from healthy ingredients. Meals like this are awesome for your skin and can help you lose weight. The blend of protein and fat keeps you focused and energized. And an energetic girl with pretty skin and a fit body is always hot!
SHOP THE POST:
Primal Kitchen Avocado Oil save 10% on everything from Primal Kitchen Foods with my code HAPPYHEALTHYANDHOT
Thrive Market great place to buy your organic spices and all kinds of other healthy non-perishables. Get an additional 20% off your first three orders when you go through my link