2.6K shares





Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash!

These Cauliflower Rice Bowls are what we need to talk about today because the combination of flavours is just incredible.

We're talking bowls full of spicy, cauliflower rice, cinnamon-spiced roasted sweet potatoes and a very large dollop of garlicky avocado mash. They are simple, healthy, cozy, satisfying, packed with flavour and you need them in your dinner future!

Jump to: What is cauliflower rice?

How do you make cauliflower rice?

How to make cauliflower rice bowls

Success tips

Ways you can adapt this recipe

Meal prep & storage tips

Hungry for more?

Cauliflower Rice Bowls

What is cauliflower rice?

Cauliflower rice is a tasty, healthy and lighter alternative to regular rice and is basically very small, rice-like grains/pieces of fresh cauliflower.

Wondering what cauliflower rice tastes like? Well, surprise surprise, it tastes like cauliflower, but fresher and lighter and not like boiled cauliflower kind of taste. It's quite bland and is best when seasoned up with lots of flavour like we are doing here in these cauliflower rice bowls.

How do you make cauliflower rice?

Making cauliflower rice is easy. You can either use the medium-sized hole side of a box grater to grate it up or you can use a food processor. If you have a food processor that should be your first choice though because it's way less messy. When you grate the cauliflower little pieces fly everywhere!

With a grater just break the cauliflower up into manageable pieces and grate into a bowl. With a food processor break it into florets and pulse the processor until you have little rice-like pieces. You will likely need to batch it as it won't all fit at once.

The best way to cook cauliflower rice is to sauté it quickly over a highish heat. Don't crowd the pan or it will end up steaming rather than sautéing. Don't try boiling cauliflower rice like you would regular rice or it will just turn to mush.

If you accidentally make too much, raw cauliflower rice freezes really well and can be sautéed straight from the freezer.

How to make cauliflower rice bowls

It's all pretty easy. Here's how:

Step 1 - Coat the sweet potatoes in spices and roast them

Step 2 - Make the cauliflower rice, then sauté with the spices and seasonings so it's packed with flavour.

Step 3 - Make the avocado mash

Step 4 - Assemble the bowls!

Success tips

I don't have many tips because this is a pretty straightforward recipe but here are a few important ones:

Use a large pan/wok when you cook the cauliflower rice so that it has plenty of space to sauté effectively. If it's crowded it will end up steaming and could get mushy.

Don't under-roast the sweet potatoes. We want them to be golden and crispy!

Don't make the avocado mash too far in advance because it will lose its lovely green colour.

Ways you can adapt this recipe

Use leftover cooked rice instead of cauliflower rice

Make broccoli rice instead of cauliflower rice. It works in just the same way!

Serve with the addition of a few triangles of my baked tofu

Add a dollop of green sauce

Add some diced fresh mango when serving

Meal prep & storage tips

Cauliflower rice - It can be prepped and kept raw in the fridge for a short time but it does get a bit smelly if left much over 12 hours. It does freeze well when raw though so that's the better option. Freeze in freezer bags or airtight containers for up to 3 months and sauté straight from frozen with the seasonings.

Sweet potatoes - These can be roasted, stored in the fridge for 3 to 4 days then reheated in the oven. Spread out on a baking tray and bake on 375°F (190 °C) for about 15 to 20 minutes.

Avocado mash - Best made fresh.

Meal prep - Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between meal prep containers. Keep them in the fridge for up to 3 days. Make the avocado mash when you are ready to serve then top.

Hungry for more?

If you love this Cauliflower Rice Bowls recipe then be sure to check out my Tofu Bowls and my Black Beans and Rice.

Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!

This recipe is from the book Blissful Basil by Ashley Melillo. Thank you to Ashley and BenBella Books for allowing me to share it with you today.

Cauliflower Rice Bowls Melanie McDonald Super delicious and flavour-packed Cauliflower Rice Bowls with crispy cinnamon sweet potatoes & creamy, garlicky avocado mash! 4.67 from 9 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Course Main Course Cuisine vegan Servings 3 Calories 449 kcal Ingredients 1x 2x 3x For the Roasted Sweet Potatoes 2 large / about 4 cups sweet potatoes , peeled and cut into 1-inch cubes 2 large / about 4 cups sweet potatoes , peeled and cut into 1-inch cubes

2 tablespoons grape seed oil or other heat-tolerant oil 2 tablespoons grape seed oil or other heat-tolerant oil

1 tablespoon ground cinnamon 1 tablespoon ground cinnamon

1 tablespoon smoked paprika 1 tablespoon smoked paprika

fine-grain sea salt fine-grain sea salt For the Spicy Cauliflower Rice 1 medium head / around 6 cups cauliflower , cored and cut into florets 1 medium head / around 6 cups cauliflower , cored and cut into florets

1 tablespoon sesame oil 1 tablespoon sesame oil

5 scallions , trimmed and thinly slices 5 scallions , trimmed and thinly slices

1 cup cherry or grape tomatoes quartered 1 cup cherry or grape tomatoes quartered

2-3 tablespoons apple cider vinegar or rice vinegar 2-3 tablespoons apple cider vinegar or rice vinegar

1-2 tablespoons tamari or soy sauce , or liquid/coconut aminos 1-2 tablespoons tamari or soy sauce , or liquid/coconut aminos

1-2 tablespoons chile-garlic paste or Sriracha 1-2 tablespoons chile-garlic paste or Sriracha

¼ cup chopped chives ¼ cup chopped chives

¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro For the Avocado Mash 1 ripe avocado halved, pitted and peeled 1 ripe avocado halved, pitted and peeled

1 tablespoon fresh lime juice or to taste 1 tablespoon fresh lime juice or to taste

1 clove garlic minced 1 clove garlic minced

Sea salt to taste Sea salt to taste RECOMMENDED EQUIPMENT Food Processor INSTRUCTIONS For the Roasted Sweet Potatoes Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper. Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.

Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat. Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat.

Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark. Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark. For the Spicy Cauliflower Rice Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don't have a food processor grate the cauliflower instead using the medium holed size of a box grater. Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don't have a food processor grate the cauliflower instead using the medium holed size of a box grater.

Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally. Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.

In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro. In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro. For the Avocado Mash In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste. In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste. To assemble Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash. Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash. NOTES Success Tips Use a large pan/wok when you cook the cauliflower rice so that it has plenty of space to sauté effectively. If it's crowded it will end up steaming and could get mushy.

Don't under-roast the sweet potatoes. We want them to be golden and crispy!

Don't make the avocado mash too far in advance because it will lose its lovely green colour. No soy? No problem | To keep this dish soy-free, swap out the reduced-soaium tamari for coconut aminos. Meal Prep & Storage Tips Cauliflower rice - It can be prepped and kept raw in the fridge for a short time but it does get a bit smelly if left much over 12 hours. It does freeze well when raw though so that's the better option. Freeze in freezer bags or airtight containers for up to 3 months and sauté straight from frozen with the seasonings. Sweet potatoes - These can be roasted, stored in the fridge for 3 to 4 days then reheated in the oven. Spread out on a baking tray and bake on 375°F (190 °C) for about 15 to 20 minutes. Avocado mash - Best made fresh. Meal prep - Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between meal prep containers . Keep them in the fridge for up to 3 days. Make the avocado mash when you are ready to serve then top. NUTRITION Serving: 1 serving Calories: 449 kcal Carbohydrates: 54 g Protein: 10 g Fat: 25 g Saturated Fat: 3 g Sodium: 609 mg Potassium: 1660 mg Fiber: 16 g Sugar: 13 g Vitamin A: 23300 IU Vitamin C: 129 mg Calcium: 149 mg Iron: 4 mg Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!

This recipe was originally published on January 3rd 2017. I've tweaked the recipe name and post a bit and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!



amzn_assoc_placement = "adunit0";

amzn_assoc_search_bar = "true";

amzn_assoc_tracking_id = "avirveg05-20";

amzn_assoc_ad_mode = "manual";

amzn_assoc_ad_type = "smart";

amzn_assoc_marketplace = "amazon";

amzn_assoc_region = "US";

amzn_assoc_title = "My Amazon Picks";

amzn_assoc_linkid = "ae0f1c1157c6ffad9ed7e30d06dc1d91";

amzn_assoc_asins = "B01CEBRM1W,B008FK6GQY,B00WJJZG18,1942952457";



