California Avocado Fajita Bowl

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Nutritional Highlights (per serving)

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25 g
Total Fat
14 g
Dietary Fiber
18 g
46 g
Total Carbs
 California Avocado Fajita Bowl

Like fajitas? Like burrito bowls? Here the traditional flavors of grilled carne asada fajitas are served in an easy to eat bowl with rice and beans plus grilled California Avocado. Delicious for Cinco de Mayo or anytime! This burrito bowl does not stop there, enjoy this nutritious meal and get three times the recommended daily value Vitamin C (150% DV), 56% DV Dietary Fiber, 35% DV Vitamin K, 25% DV Potassium, Iron and Folate.


Serves: 4
  white or yellow onion, peeled
Tbsp.  low-sodium soy sauce
1/4  cup  chopped tomato
  jalapeño, stem removed and quartered, optional
  (4-oz.) pieces skirt steak (thin cut)
Tbsp.  olive oil
  clove garlic, peeled and minced
  (15-oz. can) black beans, low sodium drained and rinse
cup  cooked brown rice
  As needed  sea salt and fresh cracked pepper, to taste
  red and/or orange bell peppers, halved, stems and seeds removed
  large red onion, peeled, ends removed and sliced in 4 thick slabs
  ripe, medium Fresh California Avocados, halved and seeded
  As needed  nonstick olive oil spray
  Anaheim chiles
  limes, juiced
3/4  cup  fresh salsa, roasted molcajete style recommended
  As needed  chopped cilantro, optional

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Marinate the steak: Roughly chop half the onion; place in blender. Dice remaining onion and set aside. Add soy sauce, tomato and jalapeño (if using) to the blender. (For milder marinade flavor remove seeds from the jalapeño or omit the pepper altogether.) Puree until smooth. Spread marinade over both sides of the skirt steak pieces. Refrigerate for at least one half hour.
  2. Make the gallo pinto (rice and beans): Heat oil over medium heat. Add diced onions and sauté for 2 minutes. Add garlic and sauté for another 3 minutes. Stir in beans, cooked rice, sautéed onion and garlic and gently stir together until heated through. Season with salt and pepper if desired. Keep warm.
  3. Prepare items for the grill: Spritz both bell peppers and onions with olive oil spray and sprinkle with salt and pepper. Brush a little of the lime juice over the cut surfaces of the avocados and spritz with olive oil spray. Heat grill to medium heat.
  4. Grill: On one side of the grill place the Anaheim chiles, bell peppers and onion slabs. Cook until soft, about 10 minutes, turning each piece half way through cooking time and rotating the chiles as needed. (When chiles are about 2/3 charred on the outside remove them from the grill and place in a paper bag to steam for about 5 minutes to loosen the charred skin. Remove the skin and stem before slicing; also remove the seeds if you prefer a milder flavor.) On the other side of the grill place the marinated skirt steak (do not remove marinade). Cook for about 4 minutes per side, or until meat is cooked through. Remove cooked skirt steak, onion slabs and peppers from the grill; cover, keep warm and let rest while grilling avocados. Place the avocados, cut side down on the vegetable side of the grill. Cook for 2 minutes; remove and scoop grilled avocados from their peels. Slice the steak, peppers and chiles in thin strips.
  5. Assemble the bowls: Divide warm gallo pinto among large individual bowls (such as pasta bowls). Divide onion slabs into rings and place in the bowls. Top with strips of steak, pepper and chiles around edges of bowl. Place avocado halves in the center of bowls. Fill avocado cavities with salsa and drizzle remaining salsa over the peppers and steak. Sprinkle remaining lime juice over each of the bowls and serve immediately.

Serving Suggestion: Top with shredded lettuce or cabbage, diced tomatoes, shredded cheese or sour cream if desired.

Beverage Pairing: Ice cold beer or margaritas.

Calories 460
Total Fat 25 g
Trans Fat 0 g
Saturated Fat 4.5 g
Unsaturated Fat 14 g
Polyunsaturated Fat 2.5 mg
Dietary Fiber 14 g
Protein 18 g
Total Carbs 46 g
Cholesterol 30 mg
Sodium 730 mg
Potassium 900 mg
Total Sugar 9 g

Vitamin A 547 IU; Vitamin C 88 mg; Calcium 114 mg; Iron 5 mg; Vitamin D 2 IU; Folate 95 mcg; Omega 3 Fatty Acid 0.17 g

% Daily Value*: Vitamin A 10%; Vitamin C 150%; Calcium 10%; Iron 25 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Marji Morrow

Marji Morrow

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