Cauliflower Rice and Beans Fajita Bowls
Serve these cauliflower rice fajita bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add 2 grilled, thinly sliced chicken breasts or 2 cups shredded rotisserie chicken.
riced cauliflower
2
pounds
red bell pepper, sliced, or more to taste
1
red onion, halved and sliced
1
small
extra-virgin olive oil
¼
cup
garlic, grated
4
cloves
fajita seasoning
1 ½
tablespoons
ground cumin
2
teaspoons
kosher salt
1 ½
teaspoons
pinto beans, rinsed and drained
1
(15.5 ounce) can
crumbled cotija cheese
4
ounces
chopped fresh cilantro
½
cup
pepitas (pumpkin seeds) (Optional)
½
cup
green onions, thinly sliced
2
lime, juiced
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.
  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.
  Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
  Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
