YIELD: 4 servings
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
In this riff on a healthy grain bowl recipe, we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple, citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.
- 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
- 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 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 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 between 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.
344 calories, total fat: 18 g, saturated fat: 3 g, cholesterol: 0 mg, carbohydrates: 39 g, fiber: 13 g, total sugars: 8 g, added sugars: 0 g, protein: 11 g, sodium: 632 mg, potassium: 1,089 mg, folate: 126 mcg, calcium: 112 mg
Carbohydrate Servings: 2½
Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.