Cauliflower Rice Sweet Potato Bowls
These Cauliflower Rice Sweet Potato Bowls are better tasting vegan Chipotle burrito bowls. A plant-based dinner everyone will love!
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes peeled & cubed
- 2 tablespoons avocado oil or sub olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE CAULIFLOWER RICE
- 1 tablespoon avocado oil or sub olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cauliflower rice see notes
- 1/2 cup white rice like jasmine or basmati
- 1 cup broth or sub water
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
- salt to taste
FOR THE YOGURT RANCH
- 1/2 cup non-dairy yogurt unsweetened
- 1-2 chipotles in adobo chopped, to taste
- 1-2 teaspoons adobo sauce from the chipotle can
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
FOR THE BOWLS
- 1 15-ounce can black beans drained and rinsed
- 1 head romaine lettuce chopped
- 2 small avocados sliced
- 1 jalapeño sliced, optional
- pickled onions optional
- lime wedges
- cilantro chopped
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the potatoes, oil & dry seasonings to a bowl and toss to coat evenly. Transfer to the baking sheet and spread in an even layer. Place in the oven and bake for 25 minutes, flipping after 15 minutes.
- Meanwhile, heat the oil in a skillet over medium heat. Add the 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.
- Combine all of the ranch ingredients in a bowl and whisk to combine. Taste and adjust the seasonings as needed.
- To assemble, layer each bowl with rice, sweet potatoes, beans, romaine, avocado and the other optional toppings. Drizzle with the chipotle ranch and serve.
Video
Notes
- 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.
Nutrition
Calories: 448kcal | Carbohydrates: 62g | Protein: 10g | Fat: 20g