Beef Fajita Bowls with Cauliflower Rice

🧂 Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup lime juice
• 3 cloves garlic

  (minced)
• 1 tablespoon Swerve Brown Sugar Substitute

  (or similar)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 cup loosely packed cilantro leaves

  (roughly chopped)
• 1 pound beef

  (cut into thin strips)
• 1 tablespoon extra virgin olive oil
• 4 cups cauliflower rice

  (from one medium head)
• salt
• pepper
• 3 sweet peppers

  (any combination of red, orange and yellow, sliced thin)
• 1 onion

  (sliced thin)
• 1 avocado

  (cut into slices)
• fresh cilantro

  (minced, optional garnish)

Instructions

• 1 Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin,
  crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a
  medium bowl. Whisk to blend.
• 2 Reserve half of the marinade for later use.
• 3 Add the beef strips to the remaining marinade, toss to coat, and let sit while
  you prepare the vegetables.
• 4 Heat 2 large skillets over medium-high heat.
• 5 Add the beef strips to one skillet and cook, stirring occasionally, until no
  longer pink in the center, about 5-7 minutes. Remove to a plate and tent with
  foil to keep warm.
• 6 Add the olive oil and cauliflower rice to the second skillet and season with
  salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
• 7 After removing the beef, add the peppers, onions and 2-3 tablespoons of the
  reserved marinade to the same skillet and cook until just charred and fork
  tender, about 5-7 minutes.
• 8 Assemble the bowls with equal amounts of the cauliflower rice, beef strips, and
  vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if
  desired.

Nutrition Info