Cauliflower Rice and Beans Fajita Bowls

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

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
• 4 ounces crumbled cotija cheese
• ½ cup pepitas (pumpkin seeds) (Optional)

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.