Roasted cauliflower rice and bell pepper with fajita seasoning are topped with pinto beans and cilantro in these vegetarian fajita bowls. You can add chicken for the meat-eaters in the family.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
516 Calories
Recipe Instructions
Step 1
Preheat 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 2
Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
Step 3
Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
Step 4
Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
Ingredients
2 teaspoons ground cumin
1 lime, juiced
2 green onions, thinly sliced
½ cup chopped fresh cilantro
1 ½ teaspoons kosher salt
¼ cup extra-virgin olive oil
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 ½ tablespoons fajita seasoning
1 (15.5 ounce) can pinto beans, rinsed and drained
