Description
A vibrant and satisfying bowl filled with tender steak, cauliflower rice, fresh veggies, and creamy avocado.
Ingredients
Scale
- 1 lb flank steak
- 2 cups cauliflower rice
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the grill or skillet to medium-high heat.
- Season the flank steak with olive oil, garlic powder, salt, and pepper.
- Cook the steak on the grill or skillet for 4-5 minutes on each side until desired doneness.
- Let the steak rest for a few minutes before slicing.
- Sauté the bell peppers in the same skillet until tender, about 3-4 minutes.
- Prepare the cauliflower rice according to package instructions (5-7 minutes).
- Assemble the bowls with a base of cauliflower rice, topped with sliced steak, sautéed bell peppers, cherry tomatoes, and avocado.
- Garnish with fresh cilantro and serve immediately.
Notes
Customize with additional veggies or sauces as desired. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 90mg