Sweet Potato & Cauliflower Rice Bowl
In this riff on a healthy grain bowl recipe, we use cauliflower rice instead of a whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy drizzle—inspired by Cuban mojo sauce—finishes these vegan rice bowls, which are perfect for lunch or dinner.
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 medium avocado, sliced
- ½ cup pico de gallo