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  • Alissa Jackson

Fajita Steak Bowls

Here is an easy crowd-pleaser!! These bowls can be customized entirely to make your family happy while still making dinner a simple task! There are added veggies in these bowls as well as plenty of protein!! Through these on your dinner menu this week!!

Preheat your oven to 400 degrees. Then, start getting your rice cooking. I like to cook my jasmine rice with the riced cauliflower for these bowls, and I prefer cooking my rice in my Insta-pot. After rinsing my rice, I add a little butter and garlic to the pot and sauté the rice until golden. Then I add the riced cauliflower and equal parts chicken stock and adjust the settings to "rice."

Next, toss your baby cauliflower and TJs Fire Roasted Bell Peppers and Onions on either side of a lightly greased baking pan. Leave room in the center for your Carne Asada. Drizzle your veggies with a bit of avocado oil and season well with your TJs Chili Lime Seasoning. Then, place in your preheated oven and let it roast for approximately 15 minutes.

Take the pan out of the oven, toss the veggies a bit and place the pieces of carne asada between the veggies. Place the pan back in the oven and cook the meat for 3-5 minutes per side.

Once the meat is done to your preferred temperature, take the pan out of the oven, let the meat rest for a moment, and then thinly slice.

Add some rice to the bottom of your bowls, toss on some veggies, and carne asada. Top your bowl with your TJs Pico De Gallo and TJs Organic Chunky Homestyle Guacamole.

(My kids like to add shredded cheese and sour cream to their bowls so, customize however you seem fit!!)

Fajita Steak Bowls

1 Package of Carne Asada

1 Bag of TJs Fire Roasted Bell Peppers and Onions

1 Bag of Baby Cauliflower

2 cups of Organic Jasmine Rice

4 cups of TJs Organic Chicken Stock

1 bag of TJs Frozen Organic Riced Cauliflower

Avocado Oil

Chili Lime Seasoning

TJs Organic Chunky Homestyle Guacamole

TJs Pico De Gallo

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