Cook your base: Make rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt and a squeeze of lime while it rests.

Slice the pork: Trim any excess fat from the pork tenderloin or shoulder. Slice thinly against the grain into strips about 1/4 inch thick for fast, tender cooking.

Season the pork: In a bowl, combine pork strips with half of the spice mix, 1 tablespoon olive oil, and 1 tablespoon lime juice. Toss to coat. Let it sit while you prep the veggies.

Prep the veggies: Slice peppers and onion into thin strips. In a separate bowl, toss with the remaining spice mix and 1 tablespoon olive oil.

Sear the pork: Heat a large skillet over medium-high. Add a little oil if needed. Cook pork in batches in a single layer for 2–3 minutes per side until just cooked through and lightly browned. Do not overcrowd the pan. Transfer to a plate.

Cook peppers and onions: In the same skillet, add the peppers and onions. Cook 5–7 minutes, stirring occasionally, until tender-crisp with some char. Add garlic during the last minute, stirring until fragrant.

Combine and brighten: Return pork to the skillet with the veggies. Add the remaining 1 tablespoon lime juice. Toss to coat and warm through. Taste and adjust salt, pepper, or lime.

Optional add-ins: Stir in black beans or corn to heat through, or keep them separate for assembly.

Assemble bowls: Divide cooked base among 4–5 meal prep containers. Top with pork and fajita veggies. Garnish with chopped cilantro if using.

Cool and seal: Let bowls cool uncovered for 15–20 minutes, then seal and refrigerate.