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+ servings
Southwestern Cauliflower Rice Bowls recipe served in a bowl.

Southwestern Cauliflower Rice Bowls

An easy plant-based, gluten-free, grain-free lunch or dinner recipe made with cauliflower rice, roasted sweet potatoes, black beans, kale, carrots, cherry tomatoes, and avocado then drizzled with a creamy cilantro avocado sauce and garnished with hemp seeds.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American-Inspired, Mexican-Inspired
Keyword: Cauliflower Rice, Recipe, Vegan, Vegan Bowl Recipe
Author: Gina
Servings: 3 people

Ingredients
 

  • 20 oz cauliflower rice frozen
  • 1 tbsp taco seasoning gluten-free
  • 5 stalks kale (I used Lacinato Kale)
  • 15 oz can black beans drained and rinsed
  • 2 medium sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • salt to taste
  • 2 avocados (1.5 for serving and half for the sauce)
  • carrots shredded
  • tomatoes organic
  • hemp seeds
  • fresh cilantro

Creamy Cilantro Avocado Sauce

  • 1/2 cup fresh cilantro loosely packed
  • 1/2 avocado
  • 1/2 cup flax milk (or other plant milk)
  • 1/2 lime juiced
  • 1/2 tsp cumin
  • 1/4 tsp chili powder

Instructions

  • Preheat your oven to 375 degrees F.
  • Peel and dice your sweet potatoes, then place them onto a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes, until they start to crisp up.
  • Meanwhile, prepare your other veggies.
  • Place your frozen cauliflower rice in a large skillet with about 1 tablespoon olive oil. Saute over medium heat for about 15 minutes, then add 1 tablespoon of taco seasoning and stir to combine. Turn down the heat to low and let it simmer until the sweet potatoes are done.
  • Make the Creamy Cilantro Avocado Sauce by blending all sauce ingredients together in your belender until smooth.
  • Spoon some cauliflower rice in your bowls, then top with roasted sweet potatoes, balck beans, carrots, kale, avocado, tomatoes, hemp seeds (optional), and sauce.
  • Refrigerate any leftovers and enjoy with chips or as nachos!

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