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Roasted Sweet Potato Cauliflower Rice with Cashew Cream

This Cauliflower Rice & Sweet Potato Bowl is a hearty vegetarian dish, that's ready in 30 minutes!
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 -6
Author:Andrea Howe

Ingredients

  • 1 cup raw cashews soaked in hot water for 1-2 hours and drained
  • Juice of 2 large limes divided
  • 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 (about 1 can)
  • salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  • 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 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.

Notes

  • Peel Or Not To Peel?  - I recommend peeling the potatoes, but you don't have to. And it will save you some time.
  • Make The Cashew Cream Ahead Of Time - This will keep in the fridge for a few days so it's a perfect make ahead for this recipe. You can also freeze it for several months.
  • Don't Chop Too Much. The cauliflower rice that is. The important thing is to not chop the cauliflower too much, or you'll have mush instead of a rice-like texture.
  • "Fake Soak" Your Cashews. 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.
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