Fajita Bowl

Mexican dishes are pretty popular with our family.  They’re quick and easy to make and taste delicious.  You can pair most of them with homemade guacamole and your favorite salsa and you’ve got yourself a great family dinner.  Today’s recipe is perfect when you’re short on time and of course, it’s gluten and cow-dairy free!  Oh - and for my vegetarian followers, there’s a meat substitution at the end of the recipe.  :)  Enjoy!

Steak Fajita Bowl

Total Time: 20 minutes

Ingredients:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups of your favorite rice. We love Seeds of Change: Certified Organic Quinoa & Brown Rice with Garlic
• 1 lb. skirt steak, sliced into strips
• 1 yellow onion, sliced
• 2 bell peppers, seeds removed and sliced
• Garnish (optional): shredded Manchego cheese, chopped cilantro, scallions, tomatoes

Directions:

In medium bowl, mix together 1 tbsp olive oil, lime juice, garlic, chili powder, cumin, red pepper flakes, salt and pepper. Add steak strips, stir to coat and set aside.

Prepare rice as directed on package.

Heat 1 tbsp olive oil in skillet over medium-high heat. Add onion and peppers, stir and cook until softened, about 5 minutes. Transfer cooked vegetables to small bowl.

Add steak to skillet, stir and cook for 3-4 minutes (just until they lose their red color). Return onions and peppers to skillet, stir to combine with steak and cook for about 1 minute.

To serve, place rice in bottom of bowl and top with steak, onions, and peppers. Garnish with shredded Manchego cheese, chopped cilantro, scallions, and tomatoes.

Notes:

• For a meatless version - substitute skirt steak with 2-4 large Portobello mushroom caps (washed and sliced) and cook together with peppers and onions.