Sweet Potato & Cauliflower Rice Bowl

8 Ratings
  • 5 8
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Carolyn Casner
EatingWell.com, May 2017; updated June 2022

Gallery

Read the full recipe after the video.

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

  • 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.

  • 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.

  • 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 Facts

Serving Size:
1 1/2 cups
Per Serving:
344 calories; protein 10.7g; carbohydrates 39g; dietary fiber 12.6g; sugars 8.2g; fat 18.1g; saturated fat 2.6g; vitamin a iu 5825.2IU; vitamin c 87.6mg; folate 125.7mcg; calcium 112.1mg; iron 2.9mg; magnesium 99.1mg; potassium 1088.8mg; sodium 632mg.
Exchanges:

1 starch, 2 vegetable, 1/2 lean meat, 3 1/2 fat
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