These Keto Beef Fajita Bowls are packed with vibrant flavors, combining tender marinated beef with sweet peppers, onions, and creamy avocado, all served over light and fluffy cauliflower rice. Perfect for a low-carb, gluten-free, and dairy-free dinner, this recipe brings all the classic fajita tastes without the carbs.
Imagine sizzling strips of beef coated in a tangy lime and cilantro marinade, mixed with sautéed vegetables that are just tender with a slight char, and topped with slices of fresh avocado. These bowls aren’t just delicious—they’re a weeknight winner that’s quick, family-friendly, and completely satisfying.
Why You’ll Love This Recipe
- Flavor-packed: Every bite has the perfect balance of zesty lime, fresh cilantro, and traditional fajita spices.
- Keto-friendly: Low in carbs, high in flavor, and naturally gluten- and dairy-free.
- Simple and quick: Ready in under 35 minutes, making it perfect for busy weeknights.
- Customizable: Adjust the spice level, swap vegetables, or even use chicken if preferred.
Whether you’re meal-prepping for the week or just looking for a wholesome dinner, these bowls deliver on both taste and nutrition.
Ingredients Overview
For the Marinade
The secret to juicy, flavorful beef is a bright and zesty marinade:
- Olive oil for richness
- Fresh lime juice for tang
- Minced garlic for depth
- A low-carb sweetener like Swerve (or brown sugar if you’re not on keto)
- Chili powder, cumin, smoked paprika, red pepper flakes, oregano, and salt for bold seasoning
- Fresh cilantro for brightness
- Thinly sliced beef, perfect for quick cooking
For the Fajita Veggies
Sweet peppers and onions are the stars here. Use a mix of red, yellow, and orange peppers for color and sweetness. Slice them thin to cook quickly and develop a slight char.
For the Cauliflower Rice
Cauliflower rice keeps this bowl low-carb while adding bulk and a mild flavor that lets the beef and vegetables shine. A bit of olive oil, salt, and pepper are all you need to cook it to perfection.
Toppings
Finish the bowls with creamy avocado slices and fresh cilantro for an extra pop of flavor and texture. You can also drizzle a bit of the leftover marinade for an added zing.
Step-by-Step Instructions
1. Prepare the Marinade
In a medium bowl, whisk together:
- 1/4 cup olive oil
- 1/2 cup fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon Swerve (or brown sugar)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro
Reserve half of this marinade for later use with the vegetables. Toss the beef in the remaining marinade and let it sit while you prep the peppers, onions, and cauliflower rice.
2. Cook the Beef
Heat a large skillet over medium-high heat. Add the marinated beef strips and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove the beef from the skillet and cover with foil to keep warm.
3. Cook the Cauliflower Rice
In a second skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice, season with salt and pepper, and cook for 10-15 minutes until tender, stirring often to prevent sticking.
4. Sauté the Fajita Vegetables
Using the same skillet as the beef, add the sliced peppers and onions with 2-3 tablespoons of the reserved marinade. Cook until the vegetables are just tender and slightly charred, about 5-7 minutes.
5. Assemble the Bowls
Divide the cauliflower rice between bowls, then top with the cooked beef and sautéed vegetables. Add avocado slices, sprinkle with fresh cilantro, and drizzle a little reserved marinade if desired.
Quick Tips for Best Results
- Use freshly squeezed lime juice for the most vibrant flavor.
- Pre-riced cauliflower from the store saves time and works just as well.
- Adjust spice levels by adding more or less red pepper flakes.
- For a lower-carb version, reduce the amount of onions and peppers.
Zesty Keto Beef Fajita Bowls with Cauliflower Rice
- Total Time: 35 min
Ingredients
Marinade:
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice (about 4–5 limes)
3 cloves garlic, minced
1 tablespoon Swerve Brown Sugar Substitute (or brown sugar if not keto)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 cup fresh cilantro, chopped
1 pound beef, thinly sliced
Cauliflower Rice:
1 tablespoon olive oil
4 cups cauliflower rice (from 1 medium head or store-bought)
Salt and pepper, to taste
Fajita Vegetables:
3 sweet bell peppers (red, yellow, or orange), thinly sliced
1 onion, thinly sliced
Toppings:
1 avocado, sliced or diced
Fresh cilantro, for garnish (optional)
Instructions
1. Prepare the Marinade:
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In a medium bowl, whisk together olive oil, lime juice, garlic, Swerve, chili powder, cumin, red pepper flakes, salt, smoked paprika, oregano, and cilantro.
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Reserve half of the marinade for vegetables.
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Toss beef in the remaining marinade and let sit while preparing vegetables.
2. Cook the Beef:
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Heat a skillet over medium-high heat.
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Cook marinated beef for 5-7 minutes, stirring occasionally, until no longer pink. Remove and cover with foil.
3. Cook the Cauliflower Rice:
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Heat olive oil in a separate skillet.
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Add cauliflower rice, season with salt and pepper, and cook 10-15 minutes until tender, stirring often.
4. Sauté the Fajita Vegetables:
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Using the same skillet as the beef, cook peppers and onions with 2-3 tablespoons of reserved marinade for 5-7 minutes until tender and slightly charred.
5. Assemble Bowls:
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Divide cauliflower rice among bowls.
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Top with beef, sautéed vegetables, avocado, and fresh cilantro.
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Drizzle with any remaining marinade if desired.
Notes
- Use fresh lime juice for best flavor.
- Pre-riced cauliflower saves time and works well for this recipe.
- Adjust red pepper flakes for milder or spicier bowls.
- Reduce onions and peppers to lower carbs if needed.
- Can swap beef for chicken or shrimp for a different protein option.
- Prep Time: 10 min
- Cook Time: 25 min
