Low-Carb Fajita Bowls
Is there anybody in the world who doesn't like Mexican food? Like, Tuesday is a pretty lame day except for the fact that it's now anointed the day of the taco (thanks, alliteration) and that makes it pretty great. We cook some type of Mexican or Tex-Mex fare in our house every week whether it's Tuesday or not, and the past two weeks we've been loving these low carb fajita bowls.
SO easy. SO quick. SO healthy.
Of course I buy products that make cooking dinner quicker and easier. I love seasoning my fajita protein with cumin, chili powder, garlic powder and other lovely spices and herbs...but I also love ripping open a package of fajita seasoning and being done with it LOL. Pre-riced cauliflower is also a must for me -- if I tried to rice cauliflower myself my kitchen would be covered in it!
Other than dicing your protein and veggies, the ONLY thing you do to prep for this meal is to put the ingredients in a Ziploc bag and let it marinate in the seasonings and oil for at least 15 minutes. Then you just open the bag, dump it in a hot pan, and wait six or so minutes for it to cook. While it's cooking, microwave your rice...bada bing bada boom...it's supper time!
Seriously, why can't every meal be this straightforward?
These bowls are almost like salads in that they're so great to layer with toppings! While the protein-veggie bag is marinating, chop your cilantro, avocado, tomatoes, or whatever floats your boat. Then once you're done cooking all you have to do is assemble the bowls and serve! These are fun for kids who like to be involved in the kitchen as the ingredients let them personalize their bowls.
Low Carb Fajita Bowls
Preferred protein (chicken, steak, and/or shrimp)
1/4 C water
1 TBLS cornstarch
3 TBLS olive oil, divided
1 pack fajita seasoning
Riced cauliflower, frozen
Optional toppings: Avocado, cheese, ranch dressing (I use a drizzle of Greek Yogurt Ranch), sour cream, tomatoes, shredded lettuce*
*This DIY approach makes this meal fun and easy for kids and entertaining.
Slice protein, bell pepper, and onion into strips and place in Ziploc bag with water, cornstarch, 2 TBLS of the olive oil, and the fajita seasoning. Shake to coat, massaging the bag to thoroughly cover all the pieces. Let marinade in refrigerator for 15 minutes.
Heat large pan over medium-high heat and add 1 TBLS olive oil. When oil starts to simmer, add the contents of the marinade bag. Sauté until the protein is cooked through and the veggies are crisp tender, around 6-7 minutes.
While the protein and veggies are cooking, cook the riced cauliflower according to package directions. After slightly cooled, squeeze fresh lime juice and add chopped cilantro to the rice and toss.
To assemble bowls, start with a layer of cauliflower rice and add protein and veggies on top. Add toppings of your choice and enjoy!