Cuban Cauliflower Rice Bowl
Ingredients
- 1 medium sweet potato, peeled if desired, sliced ¼ inch thick
- 2 tsp extra-virgin olive oil plus 2 Tbsp, divided
- 2 pinches salt plus ½ tsp, divided
- ½ tsp ground pepper, divided
- ¼ cup orange juice
- 2 Tbsp lime juice
- ½ cup chopped fresh cilantro, divided
- 3 cloves garlic, minced, divided
- ½ tsp ground cumin
- ½ tsp dried oregano
- 5 cups cauliflower florets
- 1 (15-oz) can black beans, rinsed
- 1 firm ripe avocado, sliced
- ½ cup pico de gallo
Instructions
- Preheat oven to 400°F.
- Toss sweet potato in a medium bowl with 2 tsp oil, a pinch of salt and ¼ tsp pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes.
- Meanwhile, combine orange juice, lime juice, ¼ 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 Tbsp 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 ½ tsp salt and ¼ tsp pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining ¼ 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.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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