Cauliflower Rice and Beans Fajita Bowls
Ingredients
- 2 lb riced cauliflower
- 1 red bell pepper, sliced, or more to taste
- 1 small red onion, halved and sliced
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, grated
- 1½ Tbsp fajita seasoning
- 2 tsp ground cumin
- 1½ tsp kosher salt
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 4 oz crumbled cotija cheese
- ½ cup chopped fresh cilantro
- ½ cup pepitas (pumpkin seeds, optional)
- 2 green onions, thinly sliced
- 1 lime, juiced
Instructions
- Preheat oven to 425°F. Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
- 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.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
- Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
515
|
515
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 21 | 21 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 1601 | 1601 |
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