Cuban Cauliflower Rice Bowl

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  3 cloves, minced or 9g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  ⅔ tsp or 4g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Orange juice

  ¼ cup or 62g

• Lime juice

  Raw

  2 tbsp or 30g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Cauliflower

  Raw

  5 cup chopped, or 535g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Pico de gallo

  Campbell soup company, pace

  ½ cup or 128g

Directions

1. Preheat oven to 400F.
2. Peeled the potato (if desired), and slice 1/4 inch thick. Chop cilantro, mince garlic, slice up avocado. Set aside.
3. Toss sweet potato in a medium bowl with first portion oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes
4. Prepare mojo sauce: Meanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.
5. Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining portion or oil in a large skillet over medium heat. Add the remaining garlic cloves and cook until fragrant, about 30 seconds.
6. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.
7. Remove beans from can and rinse.
8. 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.