Sweet Potato & Cauliflower Rice Bowl

5.0

(9)

9 Reviews

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

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Victoria Seaver, M.S., RD

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1 medium sweet potato, peeled if desired, sliced 1/4 inch thick
2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
2 pinches salt plus 1/2 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

Preheat oven to 400 degrees F.
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.

Originally appeared: EatingWell.com, May 2017; updated June 2022

Nutrition Facts (per serving)

344	Calories
18g	Fat
39g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 344
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 13g	45%
Total Sugars 8g
Protein 11g	21%
Total Fat 18g	23%
Saturated Fat 3g	13%
Vitamin A 5825IU	117%
Vitamin C 88mg	97%
Folate 126mcg	31%
Sodium 632mg	27%
Calcium 112mg	9%
Iron 3mg	16%
Magnesium 99mg	24%
Potassium 1089mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sweet Potato & Cauliflower Rice Bowl

Ingredients

Directions

Nutrition Facts (per serving)

Related Articles