Steak Fajita Bowls

This dish is perfect for a family dinner night or for when entertaining guests. You can set up a station with all of the ingredients spread out in different bowls where each person can make their own bowl.

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  • 1 lb skirt steak, thinly sliced

  • 1 tsp paprika

  • Salt

  • Pepper

  • 1/2 tsp oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/2 tsp cayenne pepper (adjust amount based on your desired heat level)

  • Olive oil

  • 1 red, yellow, and green bell pepper, 1/2" slices

  • 2 garlic cloves, minced

  • 1 small red onion, diced

  • 12 oz cauliflower rice

  • 1 cup Whole30 compliant guacamole

  • 1/2 cup Whole30 compliant salsa

  • Optional: fresh cilantro and lime

Prep Time:

20 min.

Total Time:

30 min.


  1. Season the steak with salt, pepper, paprika, oregano, garlic powder, cumin, and cayenne

  2. Lightly coat the botton of a large skillet with olive oil, over medium heat.  Add the peppers and onions and cook for about 5 - 7 minutes until they're tender-crisp.  Mix in the garlic.  Transfer the vegetables to a serving dish and cover

  3. Cook cauliflower rice according to package

  4. In the same skillet, add more olive oil to lightly coat the bottom and cook the steak over medium heat for about 3 minutes or longer depending on your desired doneness

  5. Scoop the cauliflower rice into a bowl.  Top with your veggies, steak, guacamole, and salsa. (Optional: cilantro and lime)