Fajita Bowls
These are an oldie but a goodie. I noticed the other day that my current sirloin fajita bowl photo was really leaving something to be desired, so I made a new batch (ever a satisfying meal) and took a new photo. The directions below are for one serving, but this is an ideal recipe to scale up. I find sirloin difficult to reheat, as I tend to like my steak relatively rare. If you can grill the steak just before you serve this.
Serves 1
🥄 1 small sirloin steak, grilled to your liking
🥄 ½ c cooked brown rice
🥄 ½ red pepper, sliced
🥄 ½ orange pepper, sliced
🥄 ½ red onion, sliced
🥄 1 tbsp fajita seasoning
Toppings
🥄 ½ avocado, sliced
🥄 ¼ c salsa
🥄 2 tbsp Greek yogourt
🥄 2 tbsp shredded cheddar cheese
Spray a frying pan with a quick hit of your favourite non-stick cooking spray. I like to use a coconut oil spray. Pan fry the peppers and onions until the soften, stirring in the fajita seasoning at the end. Add a little water, if needed.
Assemble your fajita bowl: rice, sirloin, peppers and onions, and your favourite toppings. I’ve provided what I like to use, but feel free to use whatever suits you best!