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Cuban 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 mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.”
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
1Preheat oven to 400°F.
2Toss 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
3Meanwhile, combine orange juice, lime juice, ¼ cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
4Pulse 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.
5To 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.