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–+ servings

Fajita Buddha Bowl Recipe

Simple recipe to assemble. Use store-bought creamy cilantro lime sauce or creamy avocado sauce. Make your favorite fresh salsa. The key is to use flank or skirt steak and slice ACROSS the grain.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 615 kcal

Ingredients
  

For the Fajitas

  • 2 tbsp oil olive oil, or any cooking oil
  • 1 lime* you'll use 1 tbsp lime juice in the marinade, the rest in the salsa
  • 2 tbsp store-bought fajita seasoning or taco seasoning
  • 3/4 lb skirt or flank steak sliced thinly across the grain
  • 1 small onion sliced
  • 2 bell peppers sliced
  • 1/2 jalapeno (optional) sliced
  • 2 tbsp cooking oil divided (to cook steak and veg)
  • 2 cloves garlic minced

For the Fresh Salsa

  • 2 tomatoes diced
  • 1/4 red onion minced
  • 1/2 jalapeno pepper (optional) minced (I recommend removing seeds and pith) and mincing as small as possible
  • Remaining lime juice from the marinade
  • 2 tbsp chopped cilantro
  • salt & pepper to taste

For the Rice

  • 4 cups cooked rice or your choice of grains (or even a bed of lettuce) See notes for how to cook rice.

For the Crunch

  • 2 handfuls tortilla chips, fritos or doritos crushed

Optional

  • Sour cream & guacamole
  • 1/2 cup corn kernels and or canned, drained black beans
  • 4 tbsp sour cream
  • 4 tbsp prepared guacamole

Instructions
 

Marinate the Steak + Vegetables

  • 30 Minutes prior to cook-time, in a small bowl, whisk together the olive oil, lime juice and fajita seasoning.
  • Grab 2 large bowls. In one bowl, add in the sliced steak. In the other bowl, add in the veggies. Divide the marinade amongst the bowls. Toss to coat and let sit on counter while you prepare the rest of the meal.

Make the Salsa

  • While the steak and vegetables are marinating: In a large bowl, combine the salsa ingredients. Taste....adjust seasoning to your liking.

Cook!

  • Heat a large saute pan or frying pan over high heat. When very (like super) hot, add in just 1 tablespoon of the cooking oil. Swirl to coat pan. Add in the steak slices, spreading the slices all around in one layer on the pan. Don't touch. Cook for 1 minute. Stir, flip, mix. Let cook for 1 more minute without touching. Steak will be rare-ish (it's ok). Immediately remove the steak to a clean plate or bowl.
  • Now it's time for the veggies. Return the pan to the stove over high heat. When hot, add in the remaining 1 tablespoon of cooking oil and swirl to coat. Add in the onions, bell peppers and jalapeno. Let that mixture cook for 1 minute.
  • Throw in that garlic now! Turn heat to medium. Cook for an additional 2 minutes, until all the vegetables are cooked nicely, and the garlic is super fragrant.
  • Add back in the mostly-cooked steak. Give it a good toss. Cook until the steak is done to your liking.

Assemble the Fajita Buddha Bowls

  • Lay out 4 bowls. Divide the rice, fajita mixture amongst the bowls. Drizzle on the creamy sauce and the salsa. Top with your crunch.

Notes

To make rice:
How to cook rice in the microwave
For my keto friends:
How to cook cauliflower rice

Nutrition

Calories: 615kcalCarbohydrates: 79gProtein: 27gFat: 21gSaturated Fat: 3gCholesterol: 51mgSodium: 275mgPotassium: 747mgFiber: 5gSugar: 6gVitamin A: 2574IUVitamin C: 96mgCalcium: 102mgIron: 3mg
Keyword buddha bowl, buddhabowl
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