Recipes
Sweet Potato & Cauliflower Rice Bowl
- Lunch
In this riff on a healthy grain bowl recipe, we use cauliflower rice instead of a 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, which are perfect for lunch or dinner.
Ingredients
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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 medium avocado, sliced
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½ cup pico de gallo
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