HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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.
Calling all bowl lovers! Today I’m bringing you a super easy, super nourishing bowl recipe that can easily be added to your weekly menu! These Southwestern Cauliflower Rice Bowls are full of flavor loaded with cauliflower rice, black beans, roasted sweet potatoes, kale, carrots, avocado, and tomatoes.
If you’ve been visiting my blog recently, you’ll notice I am incorporating more grain-free eats into the rotation. I think that eating grains has been flaring up my inflammation, so I’ve been experimenting more with grain-free recipes (which more plants never hurt anyone anyway, am I right?) So I replaced white/brown rice with riced cauliflower in these Southwestern Cauliflower Rice Bowls and honestly, I didn’t miss the rice one bit! Simply sauté your cauliflower rice with your favorite taco seasoning (gluten-free of course) and then load on the other veggies! I certainly don’t have enough cauliflower rice recipe on this blog as of now, other than my SRIRACHA PEANUT CAULIFLOWER RICE BOWLS, so if you’re a fan, more of that to come this year!
The cilantro avocado sauce is made with just 6 simple ingredients and is perfect drizzled overtop. The leftovers, dare I say if you have any, would make one bomb a** lunch the next day too! I’m all about cook-once-eat-twice around here. My 3 year old son ate all of his bowl too #victoryformom I feel so good about exposing him to so many great, nourishing foods in one easy meal!
Now depending on how much cauliflower rice you make for these Southwestern Cauliflower Rice Bowls, you may have leftover black beans, sweet potatoes, kale carrots and tomatoes and that sets you up for a really great chips & dip or nacho situation, so don’t throw any extras away, which if you’re like me you get anxiety trowing any food away. I’m always trying to get creative with leftovers.
You’ll want to get the sweet potatoes roasting in the oven first, as that’s what takes the longest in this bowl recipe. You can certainly make your own cauliflower rice, but I happened to find it in the frozen section at my local grocery store, which really cut back on time spent preparing it. Just make sure if you do buy cauliflower already riced, that it doesn’t have any additional ingredients or preservatives. Next, you’ll blend the sauce ingredients together, load up everything in your bowls and presto! I chose to garnish my bowls with raw hemp seeds for some added healthy fats and essential fatty acids, protein, vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc (powerhouse little seeds aren’t they?!), but that’s totally optional.
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