Chipotle steak fajita bowl
Serves: 2
![Chipotle steak fajita bowl](/uploads/media/720x770/09/13159-Chipotle_Steak_Bowl.jpg?v=1-0)
Recipe photograph by Stuart West
Chipotle steak fajita bowl
Try our healthier bowl-food spin on fajitas, serving all the essential elements on a base of quinoa
Serves: 2
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Nutritional information (per serving)
Calories
598Kcal
Fat
19gr
Saturates
7gr
Carbs
53gr
Sugars
16gr
Fibre
14gr
Protein
48gr
Salt
1.3gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g quinoa, rinsed
- 1 tbsp chipotle paste
- 2 tsp sunflower oil
- 2 x 155g thin sirloin steaks, fat trimmed
- 60g lighter soured cream
- zest and juice of 1⁄2 lime, plus wedges to serve
- 2 mixed peppers, sliced
- 1 red onion, sliced
- 1 1⁄2 tbsp fajita seasoning
- 1 x 215g tin kidney beans, rinsed and drained
- 1⁄2 x 170g tub guacamole
Step by step
- Cook the quinoa in salted boiling water for 18-20 minutes or until just tender.
- Meanwhile, mix the chipotle with 1 teaspoon of oil and seasoning; brush this all over the steaks. Combine the soured cream, lime zest and juice.
- Heat a large frying pan over a high heat and sear the chipotle steaks for 1-2 minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest before slicing.
- Add the remaining 1 teaspoon of oil to the same pan and stir-fry the peppers and red onion with a splash of water and a pinch of salt over a fairly high heat for 4-5 minutes until starting to caramelise. Add the fajita seasoning and kidney beans; cook for 2 minutes more to heat through.
- Drain the quinoa well and divide between two bowls. Top with the sliced steak, fajita veggies, lime soured cream and the guacamole.