sweet potato and cauliflower rice bowl

Lunch

Sweet Potato & Cauliflower Rice Bowl

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

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 medium 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.