Cauliflower Rice Bowls
Author:Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash!
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
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.
NUTRITION
Serving: 1serving | Calories: 367kcal | Carbohydrates: 54g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 1921mg | Potassium: 1460mg | Fiber: 12g | Sugar: 13g | Vitamin A: 26858IU | Vitamin C: 117mg | Calcium: 155mg | Iron: 4mg
