Cuban Cauliflower Rice Bowl


Carolyn Casner 
From: EatingWell.com, May 2017

In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.

Ingredients

  • 1 medium sweet potato, peeled if desired, sliced ¼ inch thick
  • 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 2 pinches salt plus ½ teaspoon, divided
  • ½ teaspoon ground pepper, divided
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro, divided
  • 3 cloves garlic, minced, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 5 cups cauliflower florets
  • 1 (15 ounce) can black beans, rinsed
  • 1 firm ripe avocado, sliced
  • ½ cup pico de gallo

Preparation

  1. Preheat oven to 400°F.
  2. Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and ¼ teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes
  3. Meanwhile, combine orange juice, lime juice, ¼ cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
  4. 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 ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining ¼ cup cilantro.
  5. 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.

Serving size: 1½ cups

Per serving: 344 calories; 18 g fat(3 g sat); 13 g fiber; 39 g carbohydrates; 11 g protein; 126 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 5,825 IU vitamin A; 88 mg vitamin C; 112 mg calcium; 3 mg iron; 632 mg sodium; 1,089 mg potassium

Nutrition Bonus: Vitamin C (147% daily value), Vitamin A (116% dv), Folate (32% dv)

Carbohydrate Servings: 2½

Exchanges: 1 starch, 2 vegetable, ½ lean meat, 3½ fat

Source : www.eatingwell.com

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