Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
These Cauliflower Rice Bowls are what we need to talk about today because the combination of flavours is just incredible.
We're talking big deep bowls full of spicy, cauliflower rice, cinnamon-spiced roasted sweet potatoes and a very large dollop of garlicky avocado mash.
These vegan bowl meals are simple, healthy, cozy, satisfying, packed with flavour, and you need them in your dinner future!
Mel x
Recipe
Cauliflower Rice Bowls
Author:Ingredients
For the Roasted Sweet Potatoes
- 2 large (about 4 cups) sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon fine-grain sea salt
For the Spicy Cauliflower Rice
- 1 medium head ( about 6 cups) cauliflower cored and cut into florets
- 1 tablespoon toasted sesame oil
- 5 green onions trimmed and thinly sliced
- 1 cup cherry tomatoes quartered
- 3 tablespoons apple cider vinegar or rice vinegar
- 2 tablespoons soy sauce or Tamari
- 1 to 2 tablespoons sriracha
- ¼ cup fresh cilantro chopped
For the Avocado Mash
- 1 ripe avocado halved, pitted and peeled
- 1 tablespoon fresh lime juice
- 1 clove garlic minced
- ¼ teaspoon fine sea salt , or to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
For the 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 sprinkle of sea salt. Toss to coat. Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.
For the 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, green onions, 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, soy sauce, and sriracha. Pour 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 gently stir through the 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 assemble
- Spoon the cauliflower rice into bowls. Top with the sweet potatoes and a generous dollop of the avocado mash.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
NUTRITION
This recipe is adapted from The Classic Power Bowl recipe in the book Blissful Basil by Ashley Melillo.
Stan Twist says
I love this recipe. I've made it twice. I toned down the heat (no paprika, no chili garlic or siracha) the second time around and it was perfect for us. Thanks Mel!
Madeline says
Made this for a friend, she said she could eat it every day. Great meal, works so well together, delicious rice, thanks! New firm favourite.
Lance Robert says
Hi Mel. How much cauliflower rice does 6 cups of cauliflower create? I was thinking about making this during the week and buying ready-made cauliflower rice from Trader Joe's to save a little time. This recipe sounds delicious, and I look forward to trying it soon.
Melanie McDonald says
I've never actually measured it once riced. A regular medium sized cauli tends to weigh about 2 pounds (900g) though so a bag around that weight should work. It doesn't need to be too precise with this recipe though so don't worry if it's a little different.
Helen says
This looks fantastic. I'm a cauliflowerphobe (?!) but I think it's the texture I don't like. I'm going to try this and see if it works for me for a healthy lunchbox to take to work! H xx
A Virtual Vegan says
Great! Cauliflower rice has a totally different texture to just eating a floret of steamed cauliflower so you will probably find it's ok. Or just use cooked rice for instead and stir-fry it as it says to do with the cauliflower. I hope you enjoy it. Everyone will be so jealous of your lunch when you break this out!
Beth says
Thanks for the tip about subbing cooked rice instead and following the stir-dry directions. I think that is what I'm going to do.
I so appreciate your friendly and informative comments. You are such a rock star for keeping up with all the comments on your blog.
A Virtual Vegan says
Aaaww thanks Beth! Hope you enjoy it!
Rocquie says
I saw your lovely photograph on FoodGawker and followed it to your blog.. I was so intrigued by this recipe, I made it last night. It was fantastic and we loved it. The combination of flavors worked to well. Thank you for sharing. --Rocquie
A Virtual Vegan says
That's great Rocquie! I am so glad that you found my blog through FoodGawker and that you enjoyed the Power Bowl. It's certainly one tasty recipe! Have lovely evening :O)
Jonette says
Made it. Loved it!
Alisa says
What a stunning bowl! It was so flavorful!
Sophia says
I love this recipe! I have made it twice now!