Name: Steak Fajita Power Bowls
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil, divided; 1/2 yellow onion, sliced into half moons; 2 bell peppers, seeds and ribs removed, thinly sliced; Kosher salt; Freshly ground black pepper; 1 lb. skirt steak, cut into 1/2" slices; Juice of 1/2 lime; 1/2 tsp. chili powder; 1/2 tsp. cumin; 4 c. cooked brown rice; 1 avocado, thinly sliced; 1 c. black beans, drained, rinsed; 1 c. frozen corn, thawed, warmed; 1 tbsp. finely chopped fresh cilantro; Sour cream, for serving

Step 1In a large skillet over medium heat, heat 1 Tbsp. oil. Add onions and peppers; season with salt and pepper. Cook, stirring frequently, until onions are translucent and peppers are tender, 7 to 10 minutes. Transfer to a plate.

Step 2In same skillet over medium-high heat, heat remaining 1 Tbsp. oil until very hot, about 30 seconds. Arrange steak in pan and pour lime juice over. Add chili powder and cumin; season with salt and pepper. Cook steak, undisturbed, until browned, 2 to 3 minutes. Continue to cook, stirring occasionally, to your preference, about 2 minutes more for medium. Transfer to another plate.

Step 3Divide rice among bowls. Top with steak, onions, peppers, avocado, beans, and corn. Top with cilantro. Drizzle with sour cream.