Monday, September 18, 2017

Cuban Cauliflower Rice Bowl

 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
  1. Preheat oven to 400°
  2. 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. 
  3. 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. 
  4. 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.
  5. Cook, stirring, until softened, 3 to 5 minutes. Stir in the remaining ¼ cup cilantro.
  6. 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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