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Steak Fajita Bowls with Garlic Lime Cauliflower Rice - these fajita bowls will complete your Taco Tuesday cravings! The steak is marinated in a garlic lime sauce and is super tender, as well as flavorful. #bowls #healthy #steakfajitas #fajitas | www.withpeanutbutterontop.com

Steak Fajita Bowls with Garlic Lime Cauliflower Rice

Steak Fajita Bowls with Garlic Lime Cauliflower Rice - these fajita bowls will complete your Taco Tuesday cravings! The steak is marinated in a garlic lime sauce and is super tender, as well as flavorful. This dish is perfect if you're looking to drop the tortillas and rice. Both have been replaced with a Garlic Lime Cauliflower Rice helping to make it a low-carb, yet filling well-balanced meal.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 610kcal


Garlic Lime Cauliflower Rice

  • 1 large head of cauliflower approximately 1 pound
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper to taste
  • 1 tbsp minced garlic 2-3 cloves
  • 1/4 tsp onion powder
  • 3 tbsp Lime juice 1-2 limes
  • 1/4 cup freshly chopped cilantro (optional)

To Have Prepared:

For the Steak Fajita Bowls:

  • 2 cups arugula
  • 2 cups corn frozen or canned
  • 2 cups cherry tomatoes halved

Garnishment: (optional and not calculated into nutrition information)

  • freshly chopped cilantro
  • plain greek yogurt or sour cream
  • Sliced jalapeno
  • Limes to squeeze overtop bowl
  • Salsa any kind

Cilantro Lime Avocado Mash: (optional and not included in nutrition information)

  • 2 medium avocados peeled and pitted
  • Pinch crushed red pepper flakes more or less to taste
  • 1 tbsp Lime juice or juice of 1/2 lime - more or less to taste
  • 1/4 tsp garlic powder
  • Pinch of salt to taste
  • Pinch of pepper to taste
  • 1/2 tbsp freshly chopped cilantro to taste


For the Garlic Lime Cauliflower Rice:

  • Remove stem and leaves from head of cauliflower. Cut into small florets.
  • Place florets into a food processor (or blender) and pulse until the cauliflower reaches a rice-like consistency. Be sure to keep an eye on it while it is processing. You don't want to over-process it.
  • Place a large, nonstick pan with olive oil over medium heat.
  • Once heated, add the minced garlic and cook until fragrant. Approximately 1-2 minutes.
  • Add the cauliflower and seasonings to the pan: onion powder, salt and pepper (as listed or to taste). Stir to combine.
  • Allow to cook 3-4 minutes, stirring occasionally. Add the lime juice and continue stirring to combine.
  • Remove from heat and add the cilantro. Serve immediately.

Prep Remaining Bowl Contents:

  • The steak and sautéed veggies will take a little time to cook, so once you've got that going, start cutting and processing the cauliflower florets to soon cook.
  • You can warm the corn in the microwave or in the same pan with the veggies. I tossed it into the cast iron skillet after I sautéed the peppers and onion.

Assemble Bowl:

  • Arrange the cauliflower rice, arugula, cooked corn, steak and veggies into a bowl and add whatever toppings you would like; salsa, pico de gallo, plain greek yogurt, Cilantro Lime Avocado Mash, jalapeños, or whatever your taste buds love most!


  • This recipe can be served with my Garlic Lime Cauliflower Rice or you can use plain cauliflower rice that is sautéed in a pan with a bit of olive oil.
  • If you're new to making cauliflower rice, never fear - I have the perfect How To Make Cauliflower Rice all ready for you.
  • If you're not a fan of steak, you can absolutely replace it with chicken breast.
  • Cilantro is optional, but if you're not a fan - you can omit.
  • Any garnishment or toppings listed in the recipe are optional, as everyone prefers their own toppings to fajitas or taco dishes. The nutrition is calculated with the cauliflower rice, tomatoes, peppers and onions, steak, and arugula. If you add other toppings to your bowl - add the nutrition accordingly.
  • If you use canned corn, be sure to drain the water out prior to cooking.
  • Nutrition is based on 1 of 4 total servings (bowls) with 1/2 cup cauliflower rice, 1/4 pound of steak, 1/2 cup corn, 1/2 cup of cherry tomatoes, 1/4 serving of sautéed peppers and onions, and 1/2 cup arugula.


Calories: 610kcal | Carbohydrates: 36.1g | Protein: 29.7g | Fat: 28g | Saturated Fat: 11.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 15.2g | Trans Fat: 0g | Cholesterol: 2.6mg | Sodium: 570mg | Potassium: 1169.5mg | Fiber: 11.6g | Sugar: 9.9g | Vitamin A: 1923IU | Vitamin C: 308.7mg | Calcium: 217.4mg | Iron: 6mg