Name: Sheet-pan steak fajita bowls
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 servings
Ingredients: 2 Tbsp low-sodium soy sauce; 2 Tbsp olive oil; 2 Tbsp lime juice; 1 Tbsp chili powder; 2 tsp garlic powder (or 2 cloves peeled garlic, finely minced); 1 ½ tsp cumin; 1 lb flank steak, trimmed; 1 yellow pepper, cored and cut in strips; 1 red pepper, cored and cut in strips; 1 large onion, cut in rings; 1 can low-sodium black beans, drained and rinsed; 4 cups kale, washed, ribs removed and torn into bite sized pieces; ½ cup cilantro, chopped; 1 avocado, diced; 1 cup pico de gallo; ½ cup low-fat plain Greek yogurt mixed with 1 tsp lime juice

Preparation

Place steak in a large Ziploc bag and pour in marinade ingredients. Seal bag and shake gently to combine. Place on a sheet pan in the fridge for at least 1 hour and up to 10 hours.
When ready to cook, preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
Transfer steak and marinade to a large bowl and toss with peppers and onions.
Arrange steak, peppers and onions on the prepared sheet pan and cook for 5-7 minutes.
Remove the pan from the oven and flip the steak and vegetables. Sprinkle with kale and black beans. Cook for another 5-7 minutes until steak is cooked to your liking.
Place steak on a cutting board and cut into strips.
Assemble the bowls. Divide kale and beans among four bowls and top with steak, peppers and onions. Top with avocado, pico de gallo, cilantro and yogurt, as desired.

Sheet-pan steak fajita bowls

Ingredients

Marinade

Sheet pan ingredients

Toppings (optional)

Preparation

Nutrition

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