Cauliflower Rice Bowls

Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash!

These Cauliflower Rice Bowls are what we need to talk about today because the combination of flavours is just incredible.

We're talking bowls full of spicy, cauliflower rice, cinnamon-spiced roasted sweet potatoes and a very large dollop of garlicky avocado mash. They are simple, healthy, cozy, satisfying, packed with flavour and you need them in your dinner future!

What is cauliflower rice?

Cauliflower rice is a tasty, healthy and lighter alternative to regular rice and is basically very small, rice-like grains/pieces of fresh cauliflower.

Wondering what cauliflower rice tastes like? Well, surprise surprise, it tastes like cauliflower, but fresher and lighter and not like boiled cauliflower kind of taste. It's quite bland and is best when seasoned up with lots of flavour like we are doing here in these cauliflower rice bowls.

How do you make cauliflower rice?

Making cauliflower rice is easy. You can either use the medium-sized hole side of a box grater to grate it up or you can use a food processor. If you have a food processor that should be your first choice though because it's way less messy. When you grate the cauliflower little pieces fly everywhere!

With a grater just break the cauliflower up into manageable pieces and grate into a bowl. With a food processor break it into florets and pulse the processor until you have little rice-like pieces. You will likely need to batch it as it won't all fit at once.

The best way to cook cauliflower rice is to sauté it quickly over a highish heat. Don't crowd the pan or it will end up steaming rather than sautéing. Don't try boiling cauliflower rice like you would regular rice or it will just turn to mush.

If you accidentally make too much, raw cauliflower rice freezes really well and can be sautéed straight from the freezer.

How to make cauliflower rice bowls

It's all pretty easy. Here's how:

• Step 1 - Coat the sweet potatoes in spices and roast them
• Step 2 - Make the cauliflower rice, then sauté with the spices and seasonings so it's packed with flavour.
• Step 3 - Make the avocado mash
• Step 4 - Assemble the bowls!

Success Tips

I don't have many tips because this is a pretty straightforward recipe but here are a few important ones:

• Use a large pan/wok when you cook the cauliflower rice so that it has plenty of space to sauté effectively. If it's crowded it will end up steaming and could get mushy.
• Don't under-roast the sweet potatoes. We want them to be golden and crispy!
• Don't make the avocado mash too far in advance because it will lose its lovely green colour.

Variations

• Use leftover cooked rice instead of cauliflower rice
• Make broccoli rice instead of cauliflower rice. It works in just the same way!
• Serve with the addition of a few triangles of my baked tofu
• Add a dollop of green sauce
• Add some diced fresh mango when serving

Meal prep & storage tips

Cauliflower rice - It can be prepped and kept raw in the fridge for a short time but it does get a bit smelly if left much over 12 hours. It does freeze well when raw though so that's the better option. Freeze in freezer bags or airtight containers for up to 3 months and sauté straight from frozen with the seasonings.

Sweet potatoes - These can be roasted, stored in the fridge for 3 to 4 days then reheated in the oven. Spread out on a baking tray and bake on 375°F (190 °C) for about 15 to 20 minutes.

Avocado mash - Best made fresh.

Meal prep - Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between meal prep containers. Keep them in the fridge for up to 3 days. Make the avocado mash when you are ready to serve then top.

Hungry For More?

This recipe is from the book Blissful Basil by Ashley Melillo. Thank you to Ashley and BenBella Books for allowing me to share it with you today.

Recipe

Cauliflower Rice Bowls

Author: Melanie McDonald

5 from 5 votes

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PREP 15 minutes mins

COOK TIME 30 minutes mins

Total 45 minutes mins

Serves 3

Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash!

Ingredients

  

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For the Roasted Sweet Potatoes

• ▢ 2 large / about 4 cups sweet potatoes , peeled and cut into 1-inch cubes
• ▢ 2 tablespoons grape seed oil or other heat-tolerant oil
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 tablespoon smoked paprika
• ▢ fine-grain sea salt

For the Spicy Cauliflower Rice

• ▢ 1 medium head / around 6 cups cauliflower , cored and cut into florets
• ▢ 1 tablespoon toasted sesame oil
• ▢ 5 scallions , trimmed and thinly slices
• ▢ 1 cup cherry or grape tomatoes quartered
• ▢ 2-3 tablespoons apple cider vinegar or rice vinegar
• ▢ 1-2 tablespoons tamari or soy sauce , or liquid/coconut aminos
• ▢ 1-2 tablespoons chile-garlic paste or Sriracha
• ▢ ¼ cup chopped chives
• ▢ ¼ cup chopped fresh cilantro

For the Avocado Mash

• ▢ 1 ripe avocado halved, pitted and peeled
• ▢ 1 tablespoon fresh lime juice or to taste
• ▢ 1 clove garlic minced
• ▢ Sea salt to taste

RECOMMENDED EQUIPMENT

• Food Processor

Cook ModePrevent your screen from going dark

INSTRUCTIONS

 

For the Roasted Sweet Potatoes

• ▢
  Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.
• ▢
  Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat.
• ▢
  Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.

For the Spicy Cauliflower Rice

• ▢
  Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don't have a food processor grate the cauliflower instead using the medium holed size of a box grater.
• ▢
  Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.
• ▢
  In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.

For the Avocado Mash

• ▢
  In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.

To assemble

• ▢
  Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash.

NOTES

Success Tips

• Use a large pan/wok when you cook the cauliflower rice so that it has plenty of space to sauté effectively. If it's crowded it will end up steaming and could get mushy.
• Don't under-roast the sweet potatoes. We want them to be golden and crispy!
• Don't make the avocado mash too far in advance because it will lose its lovely green colour.

No soy? No problem | To keep this dish soy-free, swap out the reduced-soaium tamari for coconut aminos.

Meal Prep & Storage Tips

Cauliflower rice - It can be prepped and kept raw in the fridge for a short time but it does get a bit smelly if left much over 12 hours. It does freeze well when raw though so that's the better option. Freeze in freezer bags or airtight containers for up to 3 months and sauté straight from frozen with the seasonings.

Sweet potatoes - These can be roasted, stored in the fridge for 3 to 4 days then reheated in the oven. Spread out on a baking tray and bake on 375°F (190 °C) for about 15 to 20 minutes.

Avocado mash - Best made fresh.

Meal prep - Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between meal prep containers. Keep them in the fridge for up to 3 days. Make the avocado mash when you are ready to serve then top.

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NUTRITION

Serving: 1serving | Calories: 449kcal | Carbohydrates: 54g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 609mg | Potassium: 1660mg | Fiber: 16g | Sugar: 13g | Vitamin A: 23300IU | Vitamin C: 129mg | Calcium: 149mg | Iron: 4mg

Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

This recipe was originally published on January 3rd 2017. I've tweaked the recipe name and post a bit and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!