Sweet and Sour Cauliflower Rice Bowls

I love when I can throw veggies into a bowl and have at it. These unbelievably delicious Sweet and Sour Cauliflower Rice Bowls are jam packed with flavor and nutritious veggies that will keep ya warm on the inside.

Cauliflower rice is the perfect grain free, low carb alternative to starchy complex carbs. When you limit your consumption of foods high in starch, it can aid in weight loss and help stabilize blood sugar levels. I’m talking about foods like pasta, refined breads and cereals that you should deter from. But starchy veggies like sweet potatoes, corn and peas are fibrous and add into the nutritional value of a bowl like this. See how there’s a balance going on. Then there is the avocado that gives you those healthy fats, see what I did there. 😉

Cauliflower rice is super easy to make. All it takes is cauliflower pulsed into rice basically. Before you make the rice, clean a head of cauliflower first. Then you’ll need to cut the core off of the bottom and remove all the florets, cutting them in half or into smaller pieces. Real simple. Place them into a food processor of any kind and pulse just until it takes on a rice form. This happens in less than a minute. Take out of the processor. Now some peeps put it into a cheese cloth and squeeze out any remaining water, but in all honesty, I just put it right into a fry pan with some oil and seasonings, depending on what I’m making. In this case I put salt, pepper, olive oil, and green onions.

Yes, cauliflower has a distinct taste to it, but when intertwined with like 4 or 5 other veggies, and in a sauce, the flavors of each one compliment one another so well. The texture is that of rice and it’s just as filling.

The sweet potatoes in this are to die for. You guys know I have a love for root vegetables, as you saw in my previous posts Carrots in a Blanket and Mini Sweet Potato Layer Cakes. Anywhoozers, in this recipe I used two, tubers, and cut them into large cubes. You can leave the skin on or off, doesn’t matter either way. Just be sure to clean them well. I usually do a little scrub with ACV and water.

Once they’re cut, lay them on a baking sheet lined with parchment paper. Toss the sweet and sour sauce, along with any seasonings, like salt, pepper and green onions. Mix around until all the potatoes are thoroughly coated. Place them in the oven and let them roast for 40 minutes. You are going to LOVE them, promise.

I steamed some peas and corn on the cob. When the corn on the cob was done I just cut off the kernels with a knife and tossed them in the bowls, leaving some on the cob and some off. Once all the veggies were incorporated, I even added a little more sweet and sour sauce and mixed it all in. I love that flavor of sweet and sour plus savory. It’s perfect for the colder weather.

*Snuggles up with a bowl 🙂

All in all this is a super easy meal with the perfect balance of healthy carbs, fats and proteins. You can make cauliflower rice for any dish in substitute of grains and you can use any sauce for the roasted sweet potatoes if you feel like having another asian infused dish. Something like Teriyaki would be awesome. And hey, there is no limit to veggies. Feel free to add anything else into the mix. The more veggies the merrier. 😀

I like to include this into my weekly meal prepping. Everything but the avocado can be put into an air tight container and stored in the fridge for up to 4 days. I can never, and I mean can never have just one bowl.

Recipe inspired by YupItsVegan

Print Recipe

Yield: 4 servings

Sweet and Sour Cauliflower Rice Bowls

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A super easy meal packed with sweet and savory flavors. The perfect balance of healthy carbs, fats and proteins.

Ingredients:

Cauliflower Rice

• 1 head cauliflower
• 1/2 cup green onion or scallions, chopped small
• salt/pepper to taste

Roasted Sweet and Sour Sweet Potatoes

• 2 large sweet potatoes, cubed
• 1/3 cup sweet and sour sauce
• salt/pepper to taste
• 1 tbsp extra virgin olive oil

Added Veggies

• 1, 16oz bag of frozen peas
• 4 small frozen corn on the cob
• 2 avocados, sliced
• 1 cup green onions or scallions, divided
• sesame seeds to top, optional

Directions:

Cauliflower Rice

1. Clean head of cauliflower and cut core off. Remove florets and cut into small pieces.
2. Place florets into a food processor and pulse until rice like consistency. Takes less than a minute.
3. Once pulsed remove from processor and place into a large fry pan or skillet.
4. Add in oil, scallions and seasonings. On medium heat, cook the cauliflower rice for 10 minutes or until warm, tossing when necessary so it doesn't stick to the pan. Leave it in the pan until ready to serve.

Roasted Sweet and Sour Sweet Potatoes

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. Clean sweet potatoes and cut into large cubes. Place on baking sheet.
3. Pour over potatoes sweet and sour sauce, salt/pepper and 1 tbsp EVOO. Toss until all potatoes are well coated.
4. Bake for 40 minutes or until potatoes are tender. Remove from oven when done.

Added Veggies

1. Steam or boil peas and corn on the cob in separate pots until tender.
2. When cooked, remove from pots and prepare to make the Sweet and Sour Cauliflower Rice Bowls.

The Assemble

1. Distribute cauliflower rice between 4 bowls or however many you are serving.
2. In each bowl add in 1/2 cup roasted sweet and sour sweet potatoes.
3. Toss on top, corn, peas, extra scallions, avocado, sesame seeds, and additional sweet and sour sauce (optional).
4. Serve and Enjoy!

 

• All ingredients except avocado keep well in the fridge for up to 4 days in an air tight container.
• I purchase an organic sweet and sour sauce from WholeFoods.
• Sweet potatoes can be roasted in any desired sauce or plain.