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

• Use prepared salsa instead of the pico de gallo

• Pinto beans are a nice alternative to the black beans

• Try brown rice instead of the cauliflower rice

Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.

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