Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium sweet potato, peeled if desired, sliced 1/4 inch thick2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided2pinches salt plus 1/2 teaspoon, divided½teaspoonground pepper, divided¼cuporange juice2tablespoonslime juice½cupchopped fresh cilantro, divided3clovesgarlic, minced, divided½teaspoonground cumin½teaspoondried oregano5cupscauliflower florets1(15 ounce) canblack beans, rinsed1firm ripe avocado, sliced½cuppico de gallo
Cook Mode(Keep screen awake)
Ingredients
1medium sweet potato, peeled if desired, sliced 1/4 inch thick
2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided
2pinches salt plus 1/2 teaspoon, divided
½teaspoonground pepper, divided
¼cuporange juice
2tablespoonslime juice
½cupchopped fresh cilantro, divided
3clovesgarlic, minced, divided
½teaspoonground cumin
½teaspoondried oregano
5cupscauliflower florets
1(15 ounce) canblack beans, rinsed
1firm ripe avocado, sliced
½cuppico de gallo
DirectionsPreheat oven to 400 degrees F.Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutesMeanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.Originally appeared: EatingWell.com, May 2017; updated June 2022
Directions
Preheat oven to 400 degrees F.Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutesMeanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.
Preheat oven to 400 degrees F.
Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes
Meanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.
To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.
Originally appeared: EatingWell.com, May 2017; updated June 2022
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Nutrition Facts(per serving)344Calories18gFat39gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
