Description
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.
Ingredients
Units
Scale
- 20 oz frozen cauliflower rice
- 1 tablespoon gluten-free taco seasoning
- 5 stalks kale (I used Lacinato Kale)
- 15 oz can organic black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- salt, to taste
- 2 avocados (1.5 for serving and half for the sauce)
- shredded carrots
- organic tomatoes (grape or cherry)
- 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 teaspoon cumin
- 1/4 teaspoon 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 blender until smooth.
- Spoon some cauliflower rice in your bowls, then top with roasted sweet potatoes, black beans, carrots, kale, avocado, tomatoes, hemp seeds (optional), and sauce.
- Refrigerate any leftovers and enjoy with chips or as nachos!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Lunch & Dinner
- Cuisine: Mexican