Chipotle steak fajita bowl
Serves: 2
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
598Kcal
Fat
19gr
Saturates
7gr
Carbs
53gr
Sugars
16gr
Fibre
14gr
Protein
48gr
Salt
1.3gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
