Cuban Cauliflower Rice Bowl

Cuban Cauliflower Rice Bowl Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 474 Calories
Tags:vegan |

A tasty idea.Recipe is good for 4.This recipe is a great protein source and provides about 25g proteins per serving..


1 Sweetpotato, 5" long Sweet Potato
2/3 Tsp Salt
1/2 Tsp, ground Pepper
1/4 Cup Orange Juice
2 Tbsp Lime Juice
2 Cup Fresh Cilantro
3 Cloves, minced Garlic
1/2 Tsp, ground Cumin
1/2 Tsp, ground Oregano
5 Cup chopped, (1/2" pieces) Cauliflower
2 Cup Black Beans
1 Fruit, without skin and seed Avocados
1/2 Cup Pico De Gallo


Peeled the potato (if desired), and slice 1/4 inch thick.

Chop cilantro, mince garlic, slice up avocado.

Set aside until the recipe call for them.

Preheat oven to 400F.

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

Prepare mojo sauce: 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.

Remove beans from can and rinse.

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.