If you, like me, are a sucker for a tasty and colorful power bowl then you must try this one. It is a hodge-podge of flavors in the best sense. The sweet and nicely spiced sweet potatoes along with the spicy and slightly acidic cauliflower rice, and creamy avocado come together in a wonderful cacophony of taste and texture.
I have recently been in this culinary kick where I’m attracted to any meal that can be served in one bowl. Sometimes my appetite can wane (especially in the dreary and cold weeks of winter) and few recipes really jump out at me and entice me with their looks or tastes. The meals that really kept me excited to cook this winter were ones like this one, with all the colors, flavors, and textures partying together in one vessel. Basically, I made a lot of soup, power bowls, salad bowls, and smoothie bowls this season to keep the doldrums away. That being said, a one dish meal is perfect to enjoy any time of the year! It is April 9th as I’m writing this, and snowflakes are falling outside. SOMEDAY spring will come to Michigan. Until then you can find me in my kitchen wearing bulky, warm sweaters, fuzzy socks, grumbling about the perpetual cold, and eating colorful & delicious power bowls.
from: Blissful Basil
Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons grapeseed oil or other heat-tolerant oil, like canola
1 tablespoon ground cinnamon
1 tablespoon smoked paprika
fine-grain sea salt
Spicy Cauliflower Rice
1 medium head cauliflower, cored and cut into florets (about 6 cups)
1 tablespoon toasted sesame oil
5 scallions, trimmed and thinly sliced
1 cup cherry or grape tomatoes, quartered
2-3 tablespoons apple cider vinegar or rice vinegar
1-2 tablespoons reduced-sodium tamari
1-2 tablespoons chile-garlic paste or Sriracha
1/4 cup chopped chives
1/4 cup chopped fresh cilantro
1 ripe avocado, halved, pitted, and peeled
1 tablespoon fresh lime juice or to taste
1 clove garlic, minced
sea salt, to taste
For the roasted sweet potatoes
Preheat the oven to 425 F. Line a large baking sheet with parchment paper.
Place the sweet potatoes on the lined baking sheet, drizzle with the oil, and sprinkle with the cinnamon, paprika, and sea salt to taste. Toss to coat.
Roast for 25-30 minutes, or until fork-tender, flipping the potatoes at the 15 minute mark.
For the spicy cauliflower rice
Add the cauliflower florets to the bowl of a food processor fitted with the S-blade. Pulse to finely chop into pieces roughly the size of rice grains.
Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.
In a small bowl, whisk together the vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the “rice” develops a slight golden color and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.
For the avocado mash
In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.
Spoon the sweet potatoes and cauliflower into bowls, next to eachother and top with a generous dollop of the avocado mash.
Refrigerate any leftover cauliflower rice and sweet potatoes in separate airtight containers for up to 3 days. The avocado mash is best eaten when fresh.