Sweet Potato & Cauliflower Rice Bowl
In this riff on a healthy grain bowl recipe, we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy drizzle, inspired by Cuban mojo sauce, finishes these vegan rice bowls, perfect for lunch or dinner.
Ingredients
- 1 Sweet Potato Medium, peeled if desired, sliced ¼ inch thick
- 2 Tbsp Olive Oil Divided
- ½ tsp Salt Divided
- ½ tsp Black Pepper Divided
- ¼ cup Orange Juice
- 2 Tbsp Lime Juice
- ½ cup Cilantro Chopped
- 3 cloves Garlic Minced
- ½ tsp Cumin
- ½ tsp Oregano
- 5 cups Cauliflower
- 15 ounces Black Beans Rinsed
- 1 Avocado Sliced
- ½ cup Pico
Equipment
- Food Processor
- Stovetop
- Medium Mixing Bowl
- Large Skillet
- Baking Sheet
- Small Mixing Bowl
Instructions
- Preheat oven to 400 degrees F.
- Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and ¼ teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes.
- Meanwhile, combine orange juice, lime juice, ¼ cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
- Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining ¼ cup cilantro.
- To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.
Nutrition
Nutrition Facts
Sweet Potato & Cauliflower Rice Bowl
Amount per Serving
Calories
462
Calories from Fat 207
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
26
mg
9
%
Sodium
989
mg
43
%
Potassium
1256
mg
36
%
Carbohydrates
51
g
17
%
Fiber
17
g
71
%
Sugar
7
g
8
%
Protein
22
g
44
%
Vitamin A
8274
IU
165
%
Vitamin C
78
mg
95
%
Calcium
95
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.