This steak fajita bowl recipe is the perfect meal prep. recipe to satisfy your hunger, taste buds and keep your blood sugar balanced throughout the day!
People usually skip lunch because they don't have enough time to throw something together or they forget to eat and hold off until dinner.
This habit isn't great for digestion and could be contributing to your afternoon energy crashes! Make this recipe on Sunday so you're set for lunches for the week ahead.
Ingredients
Flank steak
Steak seasoning (1tsp chilli powder, 1tsp ground cumin, 1 1/2tsp garlic powder, 1tsp paprika, 1/2tsp oregano, 1tsp salt, 1/2tsp pepper)
1 cup quinoa
1 scoop powdered bone broth
1 cup chopped cherry tomatoes
3 bell peppers
1/2 yellow onion
1 cup corn
2 limes
2 avocados
cilantro to garnish
Chipotle Vinaigrette Dressing
1/3 cup chilli peppers in adobo sauce
1/4 cup olive oil
1/4 cup coconut yogurt
2 tbsp lemon juice
1 tbsp honey
dash salt and pepper
Directions
Cook quinoa based on instructions and add 1 scoop of powdered bone broth
Season steak and cook on medium heat, 4 minutes each side for medium rare
Cut peppers and onions and sauté in a pan with avocado oil on medium heat until soft
Boil corn on the cob in a pot for 5-7 minutes
Dice cherry tomatoes.
Putting it all together. Add quinoa, steak, chopped tomatoes, corn, sautéed peppers and onions, diced avocado, and a lime wedge to a bowl. Top with chipotle vinaigrette dressing
Add chilli peppers, olive oil, coconut yogurt, lemon juice, honey and salt. and pepper to a food processor until smooth. Store in an airtight container for 7-10 days
Meal Prep. Tips:
store ingredients in separate containers and put together the night before or morning of to prevent getting soggy.
Add avocado the morning of to prevent it from oxidizing.
Enjoy 💚
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