Beef fajita bowls are an easy way to eat a balanced and healthy meal. I love making these fajita bowls because they’re tasty and the whole family loves them. We gather all the toppings and everyone gets a chance to create their own perfect meal.
Another reason this recipe should top your list of ‘must try dishes’ is the meal prepping aspect. You can make these in the Instant Pot, in the Crockpot, or even on the stovetop and you’ll have a great dinner or lunch option for the whole week.
The leftovers don’t last long around here, they’re a family favorite, but I can usually snag at least a few extra days from one recipe! It’s a win!
More Recipes like this Fajita Bowl:
Are you hoping there are more delicious recipes like this floating around? You are in luck! Here are some other great recipes similar to these beef fajita bowls that I think you will love!
- Instant Pot Chicken Burrito Bowls
- Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
- Carne Asada Tostadas
- Steak Fajita Zoodles
Ingredients:
- olive oil
- aminos
- tbsp lime juice
- garlic
- steak (flat iron)
- bell peppers
- onion
- quinoa
- beef broth
- cumin
- chili powder
- paprika
How To Make Beef Fajita Bowls:
There are three different ways you can make the beef fajita bowl recipe–in the Instant Pot, on the stove top, or in the slow cooker. I’ve included the directions for each so you can choose your favorite and run with it!
Instant Pot:
1) Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.
2) Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned.
3) Next add the steak, fajita seasonings, lime juice, and coconut aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
4) Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
5) Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
6) Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.
Stovetop Fajita Bowls:
1) Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
2) Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
3) Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
4) Turn the stove off, assemble, the bowls, and serve.
Slow Cooker Beef Fajita Bowls:
1) In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
2) Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.
3) Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
4) Turn the slow cooker off, assemble the bowls, and serve.
Healthy Eating Plans
21 Day Fix
As with most of the tasty recipes you’ll find here at My Crazy Good Life, these beef fajita bowls are 21 Day Fix friendly. Here’s a breakdown of the container counts for both the entire recipe and each serving so you can plan your meal accordingly.
Entire Recipe:
4 Red, 4 Green, 6 Yellow
Does not include toppings
Per Serving:
Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef
(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings
Weight Watchers
8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish
Beef Fajita Bowl Recipe
Ingredients
Ingredients:
- 1 tsp olive oil
- 2 tbsp coconut aminos low sodium
- 1 ½ tbsp lime juice about 1 lime worth
- 1 tbsp garlic minced
- 1 lbs steak flat iron, but any thin steak will work (slice against the grain)
- 2 bell peppers sliced
- 1 onion large, sliced
- 1 cup quinoa
- ½ cup beef broth low sodium
Fajita Seasoning:
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp paprika
Optional Toppings:
- tomatoes
- jalapeños
- cilantro
- lime
- avocado
- black beans canned
- corn kernels
Instructions
Instant Pot:
- Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.
- Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned.
- Next add the steak, fajita seasonings, lime juice, and liquid aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
- Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
- Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.
Stove:
- Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
- Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
- Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
- Turn the stove off, assemble, the bowls, and serve.
Slow Cooker:
- In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
- Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.
- Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
- Turn the slow cooker off, assemble the bowls, and serve.
Video
Notes
4 Red, 4 Green, 6 Yellow
Does not include toppings Per Serving:
Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef
(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings Weight Watchers 8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish
Nutrition
Fajitas have always been one of my favorites, so I just knew I would love this fajita bowl recipe. And I was right. So yummy and packed full of flavor!
Great recipe to try my new instant pot. I live in Australia and bought it and get sent it to Australia. Thank you for sharing the recipe.