Sweet Potato & Cauliflower Rice Bowl

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

1 medium sweet potato, peeled if desired, sliced 1/4 inch thick

2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided

2 pinches salt plus 1/2 teaspoon, divided

½ teaspoon ground pepper, divided

¼ cup orange juice

2 tablespoons lime juice

½ cup chopped fresh cilantro, divided

3 cloves garlic, minced, divided

½ teaspoon ground cumin

½ teaspoon dried oregano

5 cups cauliflower florets

1 (15 ounce) can black beans, rinsed

1 firm ripe avocado, sliced

½ cup pico de gallo

Directions

Preheat oven to 400 degrees F.

Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes

Meanwhile, combine orange juice, lime juice, 1/4 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 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 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.

Nutrition

• Calories: 344 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Sodium: 632 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 13 g
• Total Sugars: 8 g
• Protein: 11 g