Go Back

High Protein Beef Fajita Salad Bowls - Fresh, Filling, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 2 bell peppers (any colors), thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • 6 cups mixed salad greens (romaine, spring mix, or baby spinach)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1/2 cup cooked black beans, rinsed and drained (optional for extra fiber)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup queso fresco or shredded cheddar (optional)
  • 2 tablespoons pumpkin seeds (pepitas) for crunch (optional)
  • 1/2 cup plain Greek yogurt (2% or 5% for extra creaminess)
  • 2 tablespoons olive oil
  • Juice and zest of 1 lime
  • 1 small garlic clove, finely grated
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon honey or agave (optional)
  • Pinch of salt and pepper

Method
 

  1. Mix the fajita seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
  2. Season the beef. Pat the sliced steak dry. Toss with half the seasoning, 1 tablespoon olive oil, and the juice of half a lime. Set aside while you prep the veggies.
  3. Prep the dressing. Whisk Greek yogurt, olive oil, lime zest and juice, grated garlic, cilantro, honey, salt, and pepper until smooth. Thin with a splash of water if needed. Taste and adjust salt or lime.
  4. Sear the veggies. Heat a large skillet over medium-high until hot. Add 1/2 tablespoon olive oil. Add peppers and onions with the remaining seasoning. Cook 4–6 minutes, tossing occasionally, until lightly charred and crisp-tender. Transfer to a plate.
  5. Sear the beef. Add the remaining 1/2 tablespoon oil to the hot skillet. Arrange the beef in a single layer. Sear 1–2 minutes per side until browned and just cooked through. Squeeze in the remaining lime juice and toss. Remove from heat.
  6. Assemble the bowls. Divide salad greens among bowls. Top with tomatoes, black beans (if using), peppers and onions, sliced beef, avocado, cilantro, and cheese. Sprinkle pepitas for crunch.
  7. Dress and serve. Drizzle the creamy lime-cilantro dressing over each bowl. Serve with extra lime wedges and a pinch of salt if needed.