Cuban Cauliflower Rice Bowl

Cuban Cauliflower Rice Bowl

5 Reviews
From:, May 2017

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 mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium sweet potato, peeled if desired, sliced ¼ inch thick
  • 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 2 pinches salt plus ½ teaspoon, divided
  • ½ teaspoon ground pepper, divided
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro, divided
  • 3 cloves garlic, minced, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 5 cups cauliflower florets
  • 1 (15 ounce) can black beans, rinsed
  • 1 firm ripe avocado, sliced
  • ½ cup pico de gallo


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. 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
  3. Meanwhile, combine orange juice, lime juice, ¼ cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
  4. 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.
  5. 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 information

  • Serving size: 1½ cups
  • Per serving: 344 calories; 18 g fat(3 g sat); 13 g fiber; 39 g carbohydrates; 11 g protein; 126 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 5,825 IU vitamin A; 88 mg vitamin C; 112 mg calcium; 3 mg iron; 632 mg sodium; 1,089 mg potassium
  • Nutrition Bonus: Vitamin C (147% daily value), Vitamin A (116% dv), Folate (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, ½ lean meat, 3½ fat

Reviews 5

July 13, 2019
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By: michaelval226
I used pre-chopped cauliflower rice, otherwise followed exactly. this was delicious. my only complaint is it felt too light for a dinner main dish so I would add something else along side.
January 17, 2018
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By: I love Lemons
Great recipe! I will definitely make it again.
November 04, 2017
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By: terridigby
Made it as written, except I skinned & cubed the sweet potato. It is a delicious bowl of incredibly healthy ingredients! The lime juice & orange juice give it exceptional flavor. Will definitely make again.
September 09, 2017
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By: catherine
made on changes - loved it. My husband is a Vegan - fits into his dietary need. I also loved it.
June 23, 2017
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By: Lisa Valente
What's not to love. This "rice" bowl is lower in calories thanks to cauliflower rice and topped with some of my favorites like avocado and sweet potato. It's an awesome and healthy weeknight dinner.
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