Cauliflower Rice Sweet Potato Bowls

I am all about an array of veggies right now. And these Cauliflower Rice Sweet Potato Bowls not only pack in lots of veggies, they are also totally tasty. The sweet potatoes are roasted until crispy. The rice is a mix of white rice and cauliflower rice (again, we’re sneaking in as many veggies as possible). And the bowls are finished off with beans, romaine and a yogurt ranch. A tasty vegan weeknight dinner or make ahead lunch.

Step One: Roast the Sweet Potatoes

One of my favorite ways to eat sweet potatoes is when they are roasted. There are so many things you can do with them once they’re roasted. Add them to a salad, eat them in a grain bowl or just have them as a snack.

To make them, add the potatoes, oil & dry seasonings to a bowl and toss to coat evenly. Transfer to a parchment-lined baking sheet and spread in an even layer. Place in the oven and bake for 25 minutes, flipping after 15 minutes.

When they come out of the oven they should be tender on the outside and crispy on the inside.

Step Two: Make the Rice

I’m all about sneaky veggies these days, and one of my favorite ways to do that is by doing a mix of white rice and cauliflower rice. It bulks it up while still getting that rice kick.

Heat some oil in a skillet over medium heat. Add diced onion, garlic and dry seasonings. Cook for 2-3 minutes, stirring frequently.

Add the cauliflower rice & white rice and cook for a couple more minutes. Pour in the broth and bring to a boil. Cover, lower the heat and simmer for 15 minutes. Add the lime juice & cilantro and fluff with a fork. Taste and add salt if needed.

I used frozen cauliflower rice and didn’t thaw it before adding it to the pan. You could also use fresh or rice your own cauliflower in the food processor. 

Step Three: Sauce it Up

As with all of my recipes, we needed a sauce for these bowls. This is one of my favorites! Here is what you’ll need:

• non-dairy yogurt 
• chipotles in adobo
• adobo sauce
• garlic powder
• onion powder
• dried parsley
• dried chives
• apple cider vinegar
• salt & pepper

Add all of the ingredients to a bowl and mix until combined. Give it a taste and mess around with the seasonings until you love it.

Step Four: Assemble

Now it is time to bring it all together. Layer each bowl with rice, sweet potatoes, avocado, beans and romaine. You can also add some optional toppings like:

• jalapeño slices
• pickled onions
• lime wedges
• chopped cilantro

Drizzle each bowl with the chipotle ranch and serve. If you plan to make these bowls for lunches, you can eat these bowls warm or as a cold salad – I ate it both ways and loved it!