4 Servings 20 min Cook
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.