Cauliflower Rice and Beans Fajita Bowls
Description
This cauliflower rice fajita bowl features roasted, seasoned bell pepper and onion topped with pinto beans and cilantro for a superb vegetarian dish.
Ingredients
•
2 pounds riced cauliflower
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1 red bell pepper, sliced, or more to taste
•
1 small red onion, halved and sliced
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1/4 cup extra-virgin olive oil
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4 cloves garlic, grated
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1 1/2 tablespoons fajita seasoning
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2 teaspoons ground cumin
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1 1/2 teaspoons kosher salt
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1 (15 1/2 ounce) can pinto beans, rinsed and drained
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4 ounces crumbled cotija cheese
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1/2 cup chopped fresh cilantro
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1/2 cup pepitas (pumpkin seeds)
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2 green onions, thinly sliced
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1 lime, juiced
Directions
1
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.
2
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.
3
Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4
Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.