Cauliflower rice fajita bowls

    1 hour

    Roasted cauliflower rice and red pepper with fajita seasoning are topped with pinto beans and fresh coriander in these vegetarian fajita bowls. Serve bowls topped with pico de gallo, guacamole and soured cream. You can add some roast chicken if you are a meat-eater!

    4 people made this

    Serves: 4 

    • 900g riced cauliflower (see note)
    • 1 red pepper, sliced, or more to taste
    • 1 small red onion, halved and sliced
    • 4 tablespoons extra-virgin olive oil
    • 4 cloves garlic, grated
    • 1 1/2 tablespoons fajita seasoning
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons coarse sea salt, or to taste
    • 1 (400g) tin pinto beans, rinsed and drained
    • 120g crumbled Mexican cotija cheese
    • 25g freshly chopped coriander
    • 70g pumpkin seeds (optional)
    • 2 spring onions, thinly sliced
    • 1 lime, juiced

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 220 C / Gas 7. Cover a baking tray with foil, ensuring the foil goes up the sides of the tray to catch all the juices.
    2. Combine cauliflower, red pepper, red onion, olive oil, garlic, fajita seasoning, cumin and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking tray.
    3. Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
    4. Top vegetable mixture with beans, cotija cheese, fresh coriander, pumpkin seeds, spring onions and lime juice. Spoon into 4 serving bowls.


    A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.

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