Ingredients
900 g riced cauliflower
1 red bell pepper, sliced (or more to taste)
1 small red onion, halved and sliced
60 ml extra-virgin olive oil
4 cloves garlic, grated
1.5 tbsp fajita seasoning
2 tsp ground cumin
1.5 tsp kosher salt
440 g pinto beans, rinsed and drained
115 g crumbled cotija cheese
120 ml chopped fresh cilantro
60 g pepitas (pumpkin seeds)
2 green onions, thinly sliced
1 lime, juiced
Directions
Step 1
Preheat the oven to 220°C (425°F). Line a baking sheet with aluminum foil, ensuring that it extends up the sides to catch any juices.
Step 2
In a large bowl, combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt. Stir until the vegetables are evenly coated. Spread the mixture onto the prepared baking sheet.
Step 3
Roast in the preheated oven for 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Step 4
Top the roasted vegetables with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Divide the mixture into 4 serving bowls.