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This low-carb Steak Taco Bowl is an easy meal and a great lunchbox option that can be ready in less than 20 minutes. Even less if you prep the bowl while the steak is searing and resting, or if you use leftover steak from last night's dinner.
It's packed with flavor using simple fresh ingredients: cilantro lime cauliflower rice, juicy steak, avocado, sour cream, homemade tomato salsa, crunchy jalapeños, and radishes. Yum! This recipe can easily be scaled up to make multiple servings as well.
Tip: This easy taco bowl is a great option for those who practice intermittent fasting as just one serving will provide enough protein, fat and electrolytes to keep you full and nourished for longer.
Hands-on Overall
Nutritional values (per serving)
Net carbs8.8 grams
Protein34.3 grams
Fat56.1 grams
Calories702 kcal
Calories from carbs 5%, protein 20%, fat 75%
Total carbs17.6 gramsFiber8.8 gramsSugars5.2 gramsSaturated fat24.5 gramsSodium813 mg(35% RDA)Magnesium83 mg(21% RDA)Potassium1,417 mg(71% EMR)
Ingredients (makes 1 serving)
Steak Bowl:
- 1 small filet steak or any of your favorite steaks (150 g/ 5.3 oz)
- 1 tbsp butter or ghee (15 ml)
- salt and pepper, to taste
- 1 cup cauliflower rice, cooked (120 g/ 4.2 oz)
- 2 tbsp minced cilantro
- 1 tsp lime juice
Toppings:
- 1/2 medium avocado, sliced (75 g/ 2.7 oz)
- 1/4 cup Simple Tomato Salsa or our Radish Salsa or Summer Vegetable Salsa (50 g/ 1.8 oz)
- 1 tbsp sour cream (12 g/ 0.4 oz)
- 1/2 jalapeño pepper, sliced (7 g/ 0.3 oz)
- 2 radishes, thinly sliced (15 g/ 0.5 oz)
- Optional: more cilantro and lime wedges for garnish
Instructions
- Heat the butter over medium-high heat in a small skillet. Season the filet with salt and pepper. Sear the filet for 4 to 8 minutes per side, depending on how you want the steak cooked.
- Transfer to a cutting board and allow to rest while you assemble the rest of the bowls.
- In a bowl, mix the cooked cauliflower rice with cilantro and lime juice.
Note: You can cook the cauliflower rice by steaming, microwaving, pan roasting or oven baking. Here's a guide on how to make and cook cauli-rice.
- Top with other toppings. Thinly slice the steak and place on top of the cauliflower rice.
- Serve immediately or store in the fridge for up to a day.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Filet mignon, beef tenderloin, raw |
| 0 g | 29.4 g | 27.2 g | 371 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 3.6 g | 2.3 g | 0.3 g | 30 kcal |
| Coriander (cilantro), fresh |
| 0.1 g | 0.2 g | 0 g | 2 kcal |
| Lime juice, fresh |
| 1 g | 0.1 g | 0 g | 3 kcal |
| Avocado, fresh |
| 1.4 g | 1.5 g | 11 g | 120 kcal |
| Cream, sour |
| 0.6 g | 0.3 g | 2.3 g | 24 kcal |
| Peppers, jalapeno, raw |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Radishes, raw |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Simple Tomato Salsa - Pico De Gallo (KetoDiet blog) |
| 1.7 g | 0.4 g | 0.1 g | 12 kcal |
| Total per serving |
| 8.8 g | 34.3 g | 56.1 g | 702 kcal |
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