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Cuban Cauliflower Rice Bowl

  • 40 m
  • 40 m
Carolyn Casner
“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

    • 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

Directions

  • 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.
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