Green Cauliflower Rice and Sweet Potato Bowl – FRESH. OUT.

Our Green Cauliflower Rice and Sweet Potato Bowl is made from vegetables with more vegetables hidden inside those vegetables. They’re everywhere! Smoky sweet potatoes, seasoned black beans with a hint of lime, and green cauliflower rice with just the right amount of heat from poblano peppers. This recipe makes two very generous servings and is even better the next day as leftovers (we usually do have leftovers). It’s a favorite in our house that goes from start to table in about 45 minutes.

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Green Cauliflower Rice and Sweet Potato Bowl

Optional toppings: Sliced avocado or Simple Guacamole, lime wedges, chopped bell pepper, jalapeno slices, tomatoes or Pico de Gallo, Salsa Verde, chopped cilantro, Vegan Cauliflower Queso, etc.

Place oven rack at top position and preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
Add the spices for the rice to a small bowl. Repeat with the potato and bean spices, each in their own small bowls. Set aside.
Remove cauliflower rice bag from freezer and set aside.

Add cubed sweet potatoes to a large bowl, drizzle with a teaspoon of oil at a time and toss to coat. If you can use less than a tablespoon to thoroughly coat, great. Why spend the calories?
Sprinkle with the potato spice mixture and toss to coat evenly, then transfer to the prepared baking sheet and roast for 20-30 minutes, flipping after 15 minutes. When done, the potatoes should be tender, but not too mushy, and starting to brown.
When the potatoes are done cooking, remove from oven and leave on the pan until ready to assemble the bowls.

While the potatoes are roasting, heat a large nonstick sauté pan over medium heat and add a spritz of oil, onion, and poblano pepper. Cook until vegetables are soft and begin to brown and caramelize, stirring as needed (5-7 minutes). Note: You’ll reserve the pan for the cauliflower rice.
Once cooked, add the onions and peppers, to a food processor or blender with the trimmed spinach, cilantro, and garlic, and pulse to combine well, scraping down the sides of the bowl/pitcher as needed. Add the spice mixture and vegetable broth and continue pulsing/blending until almost smooth.
Return the empty sauté pan to medium heat and add cauliflower rice (break up any chunks that are still frozen). Any char left from the peppers and onions will discolor the rice, but don’t freak out. We’re going to cover the rice in green sauce anyway, so it’s cool. Cook over medium heat just until the cauliflower thaws and starts to become a bit tender (3-5 minutes). Add the green puree to the cauliflower rice and stir. Reduce heat to low and cook another 1-2 minutes, then taste and season with salt and pepper if needed and remove from heat.

While the cauliflower rice is cooking, add broth and spices to a medium sauce pan and bring to a boil over medium-high heat.
Carefully add the beans and return to a boil over medium heat, then cover the pot and remove from heat.
Add lime juice just before serving. Note: You will want to reserve liquid for refrigerating any leftover beans.

By now the potatoes should be ready. If you know you will have leftovers, keep components separate until ready to serve so you can store the leftovers separately.
To serve all at once, divide the green cauliflower rice between two large bowls. Use a slotted spoon to divide the beans between the bowls, then transfer half of the potatoes to each bowl.
Serve immediately with toppings of choice.

Refrigerate leftovers in separate airtight containers up to 4 days.

Keywords: CAULIFLOWER RICE, BOWLS, SWEET POTATOES, BUDDHA BOWL, HOT BOWL, VEGAN, PLANTBASED, PLANT-BASED, VEGETARIAN, MEATLESS, GREEN RICE, BLACK BEANS, MEXICAN SPICES, BOWL MEALS, WEEKNIGHT MEALS, HEALTHY MEALS, GRAIN-FREE, GLUTEN-FREE

this RECIPE GREEN CAULIFLOWER RICE AND SWEET POTATO BOWL