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Cauliflower Rice Fajita Bowls

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Mexican
Cauliflower Rice Fajita Bowls
Ingredients
  • 2 pounds riced cauliflower
  • 1 red bell pepper, sliced, or more to taste
  • 1 small red onion, halved and sliced
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 1 1/2 tablespoons fajita seasoning
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 4 ounces crumbled cotija cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup pepitas (pumpkin seeds)
  • 2 green onions, thinly sliced
  • 1 lime, juiced
Instructions
1
Heat the oven to its highest temperature setting, which is 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, making sure the foil extends above the edges of the sheet to collect all the flavorful liquids.
2
In a large mixing container, merge cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a harmonious blend. Stir the ingredients until they are uniformly coated with the seasonings.
3
Arrange the vegetable mixture onto the prepared baking sheet, spreading it evenly to cover the entire surface.
4
Place the baking sheet in the preheated oven and roast for 15 minutes, stirring occasionally to ensure everything cooks evenly. Continue roasting until the vegetables are tender and lightly browned, which should take about 15 minutes more.
5
Top your roasted vegetables with a medley of pinto beans, crumbled cotija cheese, chopped cilantro, toasted pepitas, green onions, and a squeeze of fresh lime juice.
6
Spoon the vegetable mixture into 4 individual serving bowls, ready to be devoured.