Have you noticed I am really into "bowls." I love the concept of throwing a bunch of healthy stuff together. I also am apparently obsessed with Cauliflower. Which I didn't even notice until I started blogging these recipes and realizing how many involved Cauliflower. Well, it's delicious and I don't care. The inspiration for this one comes from this Eating Well recipe. I just kicked up the spices a bit. I love that my Kroger lately has had a lot of presliced and prechopped veggies. It made this recipe so easy, bagged cauliflower rice, and presliced Sweet Potatoes and this meal was done so quickly!
Cuban Cauliflower Rice Bowl
- 1 package of sliced sweet potatoes, or a medium sweet potato, peeled and sliced ¼ inch thick
- 2 teaspoons extra-virgin olive oil plus 1 tablespoon
- 2 pinches salt plus ½ teaspoon, divided
- 1 teaspoon fresh cracked black pepper, divided
- ¼ cup orange juice
- the juice of two fresh limes
- ½ cup chopped fresh cilantro, divided
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 bag cauliflower rice
- 1 15 ounce can black beans, rinsed
- 1 avocado, diced
- ½ cup fresh salsa or pico
- Preheat oven to 400°
- Toss sweet potato in a medium bowl with 2 teaspoons oil, some salt and pepper, chili powder and cayenne. Put in a single layer on a baking sheet covered in foil. Roast until tender- about 10 minutes.
- To create a dressing, combine orange juice, lime juice, ¼ cup cilantro, 2 minced garlic cloves, cumin, oregano and a pinch of salt in a bowl.
- Heat the remaining tablespoon of 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, a little salt and pepper.
- Cook, stirring, until softened, 3 to 5 minutes. Stir in the remaining ¼ cup cilantro.
- To serve, divide the cauliflower among 4 bowls. Layer bowls with sweet potato, black beans, avocado and salsa. Drizzle each portion with the dressing.
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