Best 2 Cauliflower Rice And Beans Fajita Bowls Recipes

**Cauliflower Rice and Beans Fajita Bowls: A Delightful Fusion of Mexican and Low-Carb Cuisine**

Indulge in a culinary journey that combines the vibrant flavors of Mexican cuisine with the health-conscious benefits of low-carb eating. Our cauliflower rice and beans fajita bowls offer a delectable and nutritious meal option that caters to various dietary preferences. Featuring a zesty blend of spices, tender fajita veggies, and the hearty goodness of black beans, these bowls are not only bursting with flavor but also provide a satisfying balance of carbohydrates, proteins, and essential nutrients. Whether you're following a low-carb lifestyle, seeking a vegetarian alternative, or simply craving a delicious and wholesome meal, these fajita bowls are sure to tantalize your taste buds and leave you feeling energized and satisfied.

Let's cook with our recipes!

CAULIFLOWER RICE BURRITO BOWL

Cauliflower Rice Burrito Bowl image

Flavorful 30-minute burrito bowls made with seasoned cauliflower rice, black beans, grilled peppers and onions, and guacamole! Hearty, plant-based fun.

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 18

Ingredients

1 15-ounce can black or pinto beans, (slightly drained)
1/2 tsp ground cumin
1/2 tsp chili powder
~1/8 - 1/4 tsp sea salt ((to taste))
1 Tbsp olive or grape seed oil
3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1/4 cup diced red or white onion
1 medium head cauliflower, grated into "rice" (see method here)
1 pinch sea salt ((plus more to taste))
3 Tbsp lime juice (~ 2 limes)
1 tsp ground cumin ((plus more to taste))
1/2 tsp chili powder
1/3 cup red or green salsa ((plus more for serving // I like Trader Joe's Chunky Salsa))
1/4 cup fresh chopped cilantro ((plus more for serving))
1 Tbsp olive or grape seed oil
1 medium red, green, orange, or yellow bell pepper ((thinly sliced lengthwise))
1/2 medium red onion ((sliced into 1/4-inch rings))
1 pinch sea salt

Steps:

Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower 'rice' and stir to coat.
Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

Nutrition Facts : ServingSize 1 bowls, Calories 269 kcal, Carbohydrate 44.3 g, Protein 13.7 g, Fat 15 g, SaturatedFat 2.2 g, Sodium 195 mg, Fiber 12 g, Sugar 6.9 g

CALIFORNIA-STYLE CAULIFLOWER RICE AND BEANS

California-Style Cauliflower Rice and Beans image

Provided by Catherine McCord

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, minced
1 red, orange or yellow bell pepper, seeded and diced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
One 15-ounce can black beans, drained and rinsed
1 cup salsa
1/4 cup chopped cilantro

Steps:

Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside.
Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.

Tips:

For a smoky flavor, roast the cauliflower rice in a hot oven before adding it to the bowls.
To save time, use pre-cooked rice or beans.
Feel free to add other vegetables to the bowls, such as bell peppers, onions, or corn.
For a vegetarian version, omit the chicken or steak.
Serve the bowls with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Cauliflower rice and beans fajita bowls are a delicious and healthy meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they can be easily customized to your liking. So next time you're looking for a quick and easy meal, give these bowls a try!