Cuban Cauliflower Bowl with Mojo Sauce

Using cauliflower rice instead of brown rice steps ups this recipe’s nutrition count and the tangy lime and orange juice sauce kicks up the flavors several notches. Sauteeing the sweet potato makes it extra flavorful, and no need to peel it if you’d rather not. If you want even more texture and crunch, consider serving this bowl with tortilla chips.

Prep to table: 30 minutes | Serves: 4

For the sweet potato

1 long, medium sweet potato, peeling optional, cut into ⅛- to ¼-inch slices
3 teaspoons olive oil
Salt
Freshly ground black pepper

For the mojo sauce

Juice of 1 orange (about ¼ cup)
Juice of 1 lime (about 2 tablespoons)
¼ cup chopped fresh parsley
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt

For the “rice”

2 tablespoons olive oil
3 cloves garlic, minced
1 (14-ounce) package riced cauliflower (about 4 cups)
1 yellow onion, thinly sliced
Salt
Freshly ground black pepper
½ cup chopped fresh parsley

Topping

1 (15-ounce) can black beans, drained
1 avocado, pitted, peeled, and sliced
½ cup pico de gallo
Tortilla chips

Step 1

Slice the sweet potato and cut in half, if necessary, to make them bite-size.

Step 2

Heat 1½ teaspoons olive oil in a large skillet over medium heat. Arrange a single layer of potatoes in the skillet and season them with a little salt and pepper.

Step 3

Cover and cook for 3 minutes. Remove the lid and continue to cook for 5 minutes, or until the sweet potatoes turn golden brown. Flip over the sweet potatoes, season with a little salt and pepper, and cook until the potatoes are tender, another 5 minutes. Transfer the potatoes to a paper towel. Repeat the process with the remaining 1 ½ teaspoons olive oil and sweet potato slices. Set aside.

Step 4

Heat the olive oil in the same skillet the sweet potatoes were cooked, over medium heat. Add the garlic and cook for about 30 seconds. Add the cauliflower rice, season with salt and pepper, and cook, stirring often, until cooked through, 4 to 6 minutes. Remove from the heat, add the parsley, and stir until well combined.

Step 5

Mix together the orange juice, lime juice, parsley, garlic, cumin, oregano, and a pinch of salt in a small jar with a lid. Secure the lid and shake the mojo sauce until well combined.

Step 6

Heat the black beans in the same skillet over medium heat, until warmed through, 2 to 3 minutes. Season with salt and pepper as desired.

Step 7

Divide the black beans, sweet potatoes, sliced avocado, and pico de gallo among the bowls. Drizzle on the mojo sauce. Serve with a bowl of tortilla chips on the side so you can crunch them up and sprinkle on top, or scoop up the goodness with your hands.

Easy ingredient swaps