Roasted Sweet Potato Cauliflower Bowls
- Active Time: 15 min
- Total Time: 1 hr
- Servings: 2
In this dish brown spanish rice gets topped with cumin spiced black beans and chili roasted sweet potatoes and cauliflower. The addition of avocado adds a cool and creamy element and the hot sauce gives it an extra punch of flavor.
This is one of my favorite meals to make a double batch of and eat for lunch throughout the week. It's a perfectly balanced dish with a whole grain, beans as a source of protein, plenty of vegetables, and a healthy fat source in the avocado. It's a super satisfying dish that I truly never get tired of.
Ingredients
-
Spanish Rice
- ½ cup long grain brown rice
- 1 tbsp olive oil
- 2 oz tomato sauce
- 1 cup vegetable broth
- Dash garlic powder
- Dash cumin
- ¼ tsp salt
-
Black Beans
- 1 can black beans
- ¼ tsp cumin
- Salt and pepper, to taste
-
Roasted Veggies
- 2 cups chopped cauliflower
- 1 medium sweet potato, diced (about 2 cups)
- 1 tsp chili powder
- ¼ tsp garlic powder
- ½ tsp salt
- 2 tbsp olive oil
-
For Serving
- Avocado, for serving
- Cilantro, for serving
- Hot sauce or salsa, for serving
Preparation
Preheat Oven
Preheat oven to 375°F.
Cook Rice
Heat 1 tbsp of olive oil in a medium pot. Add brown rice, stirring occasionally until rice starts to turn golden brown. Add vegetable broth, tomato sauce, garlic powder, cumin, and ¼ tsp of salt. Bring to a boil, reduce to a simmer, cover pot, and cook for 55 minutes or until water is fully absorbed and rice is tender. Let rest for 5 minutes with the lid on and then fluff with a fork.
Bake Cauliflower and Sweet Potatoes
In the meantime, toss cauliflower and sweet potatoes in a bowl with 2 tbsp of olive oil, chili powder, garlic powder, and salt. Spread out onto a sheet pan and bake for about 25 minutes until vegetables are tender and a little crispy, tossing halfway through.
Heat Black Beans
In a small pot combine black beans along with liquid from the can, cumin, salt, and pepper. Heat over medium-low until warmed through.
Plate & Serve
To serve, divide the rice between two bowls. Using a slotted spoon, add half of the black beans to each bowl. Top with roasted cauliflower, sweet potatoes, sliced avocado, cilantro, and hot sauce.
