Cauliflower Rice Bowl

It’s amazing how tasty these cauliflower rice bowls with sweet potatoes and beets are!  Last week, I was inspired to make something out of the two heads of cauliflower I had leftover in the fridge. After stumbling across a few recipes for cauliflower rice, I decided to make my own. I will admit it can be quite messy… but it is well worth the results, as it is delicious, low calorie, and gluten free! The addition of roasted sweet potatoes and beets make for great flavour and texture. Feel free to add a protein in there, if you’d like!photo(2)

Cauliflower Rice Bowls with Sweet Potatoes and Beets
 
Ingredients
  • For the Cauliflower Rice
  • 1 head of cauliflower
  • ½ white onion, diced
  • 1 Tbsp. garlic, pressed
  • 2 Tbsp. coconut oil
  • 4 Tbsp. vegetable broth
  • Dash sea salt
  • Dash ground pepper
  • Chopped parsley (optional)
  • For the Sweet potatoes
  • 2 sweet potatoes diced into ½-inch pieces
  • 1½ tbsp coconut oil
  • salt and pepper
  • 4 small boiled beets, grated
Instructions
  1. Preheat oven to 400F. Line large baking sheet with parchment paper. Place diced sweet potatoes on sheet and drizzle and rub both sides with the coconut oil. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 10 minutes more, until tender and lightly browned.
  2. Meanwhile, grate the cauliflower or pulse in food processor until it is rice shaped.
  3. Heat coconut oil in sauté pan over medium high heat. Sauté onion and garlic for about 3 minutes.
  4. Add cauliflower, stir well.
  5. Add vegetable broth, sea salt and pepper. Saute for about 5 minutes until cauliflower is slightly tender.
  6. Place cauliflower in serving bowl and top with chopped parsley, sweet potatoes and grated beets.

 

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