Mexican cauliflower rice bowls | Blackmores

RECIPE: Mexican cauliflower rice bowls

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Looking for a quick, healthy and easy recipe that is chock full of nutrition? Look no further than this Mexican cauliflower rice bowl loaded with spicy sweet potato, zesty black beans and the food of the moment hemp seed.

Hemp seed is one of the nutritional superstars when it comes to plant-based foods. This small and mighty seed’s nutrition highlights include protein, zinc and magnesium as well as omega-3 fatty acids.

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Mexican cauliflower rice bowls | Blackmores

It’s pretty much a must-add into any diet, plant-based or not. Hemp seeds can be thrown onto just about anything from salads to your peanut butter toast giving everything you eat a boost of nutrition, making it every meal more delicious, nutritious and sustaining for your body. 

This recipe is a simple one and uses hemp seeds to give the dish a valuable source of omega-3 fats - the essential fats that support your heart health, reduce inflammation, make up your cell membranes and nourish your brain. 

Whizz this dish up in a matter of 30 minutes, sprinkle each bowl with a generous spoonful of hemp seeds and enjoy a meal that will look after your body in all of the right ways. 

vegetarian, vegan option, gluten free

Serves 4

Ingredients

  • 800g sweet potato, peeled and cut into small cubes
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • ¼ cup pumpkin seeds
  • 100g feta cheese
  • 1 cauliflower, cut into florets
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ¼ tsp chipotle chilli powder
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 1 can black beans, drained and rinsed
  • A handful of coriander, leaves and stems finely chopped plus extra for garnishing
  • 2 limes, zest and juice
  • 1 avocado, cut into 4 wedges
  • 4 tbsp hemp seeds
  • Salt and pepper

How to make

  • Heat your oven to 180°Cand line two baking trays with baking paper. Ensure your oven has room for these two trays, one to go in the bottom third and one to go in the top third of the oven
  • Toss the sweet potato in the paprika and olive oil and season with salt and pepper before spreading it out over a baking tray and placing the tray in the bottom third of the oven to roast for 20 minutes
  • While the sweet potato is roasting, blitz your cauliflower florets in your food processor or blender until they resemble rice. Transfer your cauliflower rice to a bowl and then add the cumin, turmeric, chipotle powder, garlic, salt and pepper and olive oil and combine everything together well. Then, spread the seasoned cauliflower rice out on the second prepared baking tray
  • After 20 minutes, flip the sweet potato and then push it to one side of the baking tray it is on. Add the pumpkin seeds to the now empty side of the tray and crumble the feta into large chunks over the sweet potato. Place the sweet potato/pumpkin seed tray in the top third of the oven and the cauliflower rice tray in the bottom third of the oven and roast everything for a further 8 minutes or until the seeds are toasted and the rice has softened
  • While everything is roasting, toss the black beans in the coriander, lime zest and juice. Season with salt and pepper and set aside
  • Once everything is ready, prepare your bowls by dividing the sweet potato, cauliflower rice, pumpkin seeds and feta evenly between four bowls. Then add the dressed black beans, avocado, hemp hearts and extra coriander before enjoying

Roberta’s tips

  • Store leftovers in an airtight container for up to 4 days
  • You can use vegan feta in place of the regular feta cheese or add cubes of smoked tofu for an extra level of flavour

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Mexican cauliflower rice bowls | Blackmores