Fajita Bowl



For the Fajita Meat:

  • 1 lb ground beef (organic preferred)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

For the Salad:

  • 6-8 cups mixed baby greens
  • 2 peppers, sliced into thin strips
  • 1 yellow onion, sliced into thin strips
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp pepitas


  • 1/4 cup avocado oil ranch, or
  • 1/4 cup cashew cream
  • 2 tbsp hot sauce
  • 1 lime, juiced


  1. In a small bowl, mix together the chili powder, ground cumin, garlic powder, salt, and black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until starting to brown. Add seasoning and cook all the way through. Remove from heat and set aside.
  3. Add avocado or olive oil to the pan if needed. Sautée your sliced peppers and onions until the onions start to brown. (If you have two pans available, I do the meat and veggies at the same time)
  4. Start to build your bowls while the beef and veggies cook. Separate your mixed greens between serving bowls. Top with diced avocado, chopped cilantro, and pepitas.
  5. Add your cooked peppers, onions, and seasoned beef on top
  6. Wisk your ranch or cashew cream with hot sauce and lime juice. Drizzle your dressing over the salad and toss to coat all ingredients evenly.


  • This meal is also great with leftover chicken or with instant pot carnitas.
  • Also great to top with guacamole and black beans


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