Zesty Cauliflower Rice Bowl

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  3 cloves, minced or 9g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Orange juice

  ¼ cup or 62g

• Lime juice

  Raw

  2 tbsp or 30g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Cauliflower

  Raw

  5 cup chopped, or 535g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Pico de gallo

  Campbell soup company, pace

  ½ cup or 128g

Directions

1. Preheat the oven to 400°F.
2. Peel the sweet potato if desired, and slice into 1/4-inch thick rounds. Chop the cilantro, mince the garlic, and slice the avocado. Set aside.
3. Toss the sweet potato slices in a medium bowl with 2 teaspoons of olive oil, a pinch of salt, and 1/4 teaspoon of pepper. Transfer to a baking sheet and roast until tender, about 10 to 14 minutes.
4. Prepare the mojo sauce by combining orange juice, lime juice, 1/4 cup of cilantro, 1 minced garlic clove, cumin, oregano, and a pinch of salt in a small bowl.
5. Pulse the cauliflower florets in two batches in a food processor until chopped into rice-sized pieces. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the remaining garlic cloves and cook until fragrant, about 30 seconds.
6. Add the cauliflower rice, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup of cilantro.
7. Rinse the black beans under cold water.
8. To serve, divide the cauliflower rice among 4 bowls. Top with sweet potato, black beans, avocado, and pico de gallo. Drizzle each portion with the mojo sauce.