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.
- 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
- Preheat oven to 400°F.
- 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
- Meanwhile, combine orange juice, lime juice, ¼ cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
- 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.
- 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