Cauliflower Rice and Beans Fajita Bowls

This cauliflower rice fajita bowl features roasted, seasoned bell pepper and onion topped with pinto beans and cilantro for a superb vegetarian dish.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 516 Calories

Ingredients

• 2 teaspoons ground cumin
• 1 lime, juiced
• 2 green onions, thinly sliced
• 4 cloves garlic, grated
• 2 pounds riced cauliflower
• 1 red bell pepper, sliced, or more to taste
• 1 small red onion, halved and sliced
• 1 (15.5 ounce) can pinto beans, rinsed and drained
• 4 ounces crumbled cotija cheese
• 0.5 cup chopped fresh cilantro
• 0.25 cup extra-virgin olive oil
• 1.5 teaspoons kosher salt
• 0.5 cup pepitas (pumpkin seeds)
• 1.5 tablespoons fajita seasoning

Recipe Instructions

Step 1

Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.

Step 3

Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.

Step 4

Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.