buy bupropion online buy Doxycycline without prescription Buy Zovirax buy cytotec no prescription buy tadalafil no prescription buy Propecia Buy Zithromax Online Levitra no prescription Overnight Pharmacy Strattera Prednisone No Prescription Green Line Pharmacy buy Cozaar online Diflucan

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

Leave a reply