2024

Cauliflower Rice and Beans Fajita Bowls

Name: Cauliflower Rice and Beans Fajita Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds 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; 1 ½ tablespoons fajita seasoning; 2 teaspoons ground cumin; 1 ½ teaspoons kosher salt; 1 (15.5 ounce) can pinto beans, rinsed and drained; 4 ounces crumbled cotija cheese; ½ cup chopped fresh cilantro; ½ cup pepitas (pumpkin seeds) (Optional); 2 green onions, thinly sliced; 1 lime, juiced

4 servings

분량

30 minutes

활동 시간

1 hour

총 시간

요리 시작

재료

2 pounds 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

1 ½ tablespoons fajita seasoning

2 teaspoons ground cumin

1 ½ teaspoons kosher salt

1 (15.5 ounce) can pinto beans, rinsed and drained

4 ounces crumbled cotija cheese

½ cup chopped fresh cilantro

½ cup pepitas (pumpkin seeds) (Optional)

2 green onions, thinly sliced

1 lime, juiced

방향

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.

영양 정보

1회 제공량

칼로리

516 kcal

지방 전체

32 g

포화 지방

9 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

30 mg

나트륨

1601 mg

탄수화물 전체

42 g

식이섬유

13 g

총 당류

8 g

단백질

21 g