Cauliflower and Sweet Potato Bowl with Tangy Mojo Sauce
My brother didn’t have an oven for years. When I visited his tiny apartment in Paris for dinner, I learned something new. You mean you don’t have to roast sweet potatoes in an oven to enjoy them? Nope. They soften right up with just a few minutes of sautéing. The key is to cover the skillet and create a tiny steam room, softening the center of sweet potato chunks while the edges sear. (I like mine unpeeled, but up to you!) Another fairly recent, though unrelated, discovery: cauliflower rice. It packs more vitamins, minerals, and phytonutrients than rice, and weighs in at one-eighth the calories. It’s also very mild. I replace rice with it every chance it makes sense.
Ingredients
- 4 tablespoons olive oil, divided
- 1 medium sweet potato, chopped
- 1 teaspoon salt, divided, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 (14-ounce) package frozen cauliflower rice
- 1 yellow onion, thinly sliced
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup chopped fresh parsley
Serving suggestion
1 avocado, sliced
½ cup pico de gallo or salsa fresca
Orange and Lime Mojo Sauce (p. 147)
Toasted pumpkin seeds
Instructions
- 1Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and season with ½ teaspoon salt and some black pepper. Cover the pan and cook for 3 minutes.
- 2Remove the lid and cook until the potatoes turn golden brown, about 3 to 5 minutes. Flip them, and cook until tender, another 3 to 5 minutes. Transfer to a paper towel.
- 3Heat the remaining 2 tablespoons of olive oil in the same skillet, over medium heat. Add the garlic and onion and cook until the onion softens, about 3 to 4 minutes. Add the cauliflower rice, season with the remaining ½ teaspoon of salt, and sauté until cooked through, 4 to 6 minutes.
- 4Stir in the black beans and parsley and cook until warmed, about 1 minute. Season with black pepper and more salt, to taste.
- 5Spoon the steaming cauliflower rice and black bean mixture into bowls. Top with the sweet potatoes, sliced avocado, and pico de gallo. Dress with the Orange and Lime Mojo Sauce and serve with a sprinkle of toasted pumpkin seeds.
Easy Ingredient Swaps
↔Pinto beans for the black beans
↔Any salsa for the pico de gallo
↔Squirt of fresh orange and lemon or lime for the Orange and Lime Mojo Sauce
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