Sweet Potato & Cauliflower Rice Bowl

Cauliflower rice, sliced sweet potato, black beans, avocado bowl

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.

Course Main Course

Dietary Need Dairy Free, Vegetarian

Cooking Method Food Processor, Stovetop

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 462kcal

Author EatingWell.com

Equipment

Food Processor
Stovetop
Medium Mixing Bowl
Large Skillet
Baking Sheet
Small Mixing Bowl

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

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