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.
sweet potato cauliflower rice bowl
Sweet Potato & Cauliflower Rice Bowl
Ingredient
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1 medium sweet potato, peeled if desired, sliced 1/4 inch thick
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2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
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2 pinches salt plus 1/2 teaspoon, divided
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½ teaspoon ground pepper, divided
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¼ cup orange juice
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2 tablespoons lime juice
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½ cup chopped fresh cilantro, divided
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3 cloves garlic, minced, divided
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½ teaspoon ground cumin
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½ teaspoon dried oregano
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5 cups cauliflower florets
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1 (15 ounce) can black beans, rinsed
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1 firm ripe avocado, sliced
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½ cup pico de gallo
Instructions
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Preheat oven to 400 degrees F.
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Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes
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Meanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
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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 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.
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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.