This Cauliflower Rice & Sweet Potato Bowl makes a fantastic, filling vegetarian main dish, or it can be served on the side of roasted chicken, fish, or meat. If you have jumped on the cauliflower rice bandwagon, this recipe is for you!
If you haven’t made cauliflower “rice” it’s so, so easy to do. You just need a food processor or blender and a head of cauliflower.
The outer leaves and core are removed, the florets chopped a bit, then they go into the food processor or blender to be pulsed until finely chopped. The important thing is to not chop the cauliflower too much, or you’ll have mush instead of a rice-like texture.
Roasted Sweet Potatoes
Roasting the sweet potatoes really brings out their natural sweetness. They also add a nice creamy and soft texture to this bowl recipe.
Simply peel and dice the sweet potatoes, then toss them in your preferred oil (I use coconut oil in this recipe), and sprinkle with salt and pepper. Then roast them on a baking sheet lined with parchment paper, in a 425 degree oven, for 20 minutes. You end up with lightly browned and perfectly softened sweet potatoes.
I am 100% in love with cashew cream too. It’s such a great whole food replacement for sour cream. I add plenty of lime juice so it’s nice and tangy.
If you forget to soak the cashews overnight like I always seem to, you can fake it by soaking them for a shorter time in boiling water. The longer they soak, the smoother the cream will be. You’ll have more cream than you need for this recipe – it’s easier to blend larger batches. Just pop it in the fridge in an airtight container and it will keep for a few days, or it can be frozen for a few weeks. (It’s really good with fresh fruit and a sprinkle of granola for breakfast.)
Roasted Sweet Potato Cauliflower Rice with Cashew Cream
- 2 Tablespoons coconut avocado or grapeseed oil
- 2 medium sweet potatoes peeled and cubed
- 1 medium-large cauliflower
- 1 large onion diced
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 1/2 cups cooked black beans see note
- Juice of 2 large limes divided
- 1 cup raw cashews soaked in hot water for 1-2 hours and drained
- salt and pepper to taste
- Fresh cilantro for garnish
- Prepare cashew cream - place drained cashews and juice of 1 lime into a blender. Puree until smooth, adding a little fresh water as needed until creamy and smooth. Add salt to taste, about 1/4 teaspoon. Transfer to a bowl and refrigerate until ready to use. (You will have more than is needed for this recipe. Leftovers will keep for a few days in the fridge, or several months frozen.)
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss the sweet potato cubes with a little of the coconut oil (melted, if solid) and season well with salt and pepper. Arrange in a single layer on the baking sheet lined with parchment paper. Roast for 20-25 minutes. Keep warm until ready to add to other ingredients.
- While sweet potatoes are roasting, remove outer leaves and core from cauliflower. Roughly chop. Working in batches if needed, place cauliflower in food processor or blender and pulse until finely chopped, but not pureed.
- Heat the remaining coconut oil in a large skillet. Add the diced onion and cook over medium heat until softened, about 5-10 minutes. Add the garlic and cook for 30-60 seconds more. Add the chili powder and cumin. Cook for another 30 seconds or until fragrant. Add the cauliflower and cook, stirring often to prevent burning, for 10 minutes or until just cooked through. If it starts to stick to the bottom, add a little bit of water, but not too much. Add the black beans and roasted sweet potatoes; stir to combine.
- Remove from heat and squeeze lime juice over the top. Spoon out onto plates and add a dollop of cashew cream on top and sprinkle with cilantro.