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Steak Fajita Bowls with Riced Veggies

Liz DellaCroce
  • 45 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

8 cups

Green Giant Riced Veggies (two bags Cauliflower Medley)

1/2 tsp

salt

1 lb

flank steak

1 tbsp

cumin

1 tbsp

garlic powder

1 tbsp

brown sugar

1 tsp

smoked paprika

1 tsp

salt

1/2 tsp

pepper

2

sweet bell peppers (any color, seeded and sliced)

1

medium onion (cut into thin slices)

2 tsp

olive oil

1/2 tsp

salt

1/2

medium red onion (thinly sliced)

2

limes (juiced)

1 tsp

salt

4

servings guacamole

4

servings pico de gallo

jalapeno slices