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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
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.
Nutrition Information
187
Calories
11g
Carbohydrates
24g
Protein
406mg
Potassium
9g
Fiber
13g
Sugar
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