Zesty Cauliflower Rice Bowl

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Orange juice

  4 tbsp 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

• Salt

  Table

  ½ tsp or 3g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Pico de gallo

  Campbell soup company, pace

  8 tbsp or 128g

Directions

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