This Cauliflower Rice Black Bean Bowl is packed with smoky, spiced sweet potatoes, umami-rich mushrooms, and a creamy, tangy chimichurri sauce. It’s a hearty, plant-based meal that’s bursting with flavor and easy to customize. Perfect for meal prep, this bowl is gluten-free, vegan, and can be adapted for non-vegans too!
Table of Contents
My Infatuation With This Bowl
I might be obsessed with this bowl. I don’t know if it’s the smoky, spiced sweet potatoes, the umami-packed mushrooms, or the creamy, tangy chimichurri sauce—but when I first created this recipe, I made it on repeat. Daresay, Sweetgreen should put this on their menu!
What I love most about this dish is how it hits all the right flavors and textures—it’s hearty, satisfying, and nourishing, without feeling heavy. The cauliflower rice keeps things light, while the black beans and sweet potatoes add fiber and substance.
But the real star? The Creamy Chimichurri Sauce, which brings everything together with a bright, herby punch. Whether you’re looking for a quick weeknight dinner or a meal prep-friendly lunch, this bowl will quickly become a staple in your kitchen.
Recipe Tips
Meal Prep & Storage
- Make it ahead: Roast the sweet potatoes and black beans, sauté the kale and mushrooms, and blend the chimichurri sauce in advance. When ready to eat, just reheat and assemble!
- Storage: Store each component separately in airtight containers in the refrigerator. The bowl ingredients stay fresh for up to 5 days, and the chimichurri sauce lasts up to 2 weeks.
- Freezing: You can freeze the roasted sweet potatoes and black beans for up to 3 months. Just thaw and reheat before serving.
Adapting for Non-Vegans
This bowl is delicious as-is, but if you’re cooking for a mixed-diet family, here are some easy add-ins:
- Shredded chicken – A great option for non-vegan family members.
- Feta or Cotija cheese – Adds a salty, tangy kick.
- Fried egg – A runny yolk would pair beautifully with the flavors in this bowl.
What To Serve With Cauliflower Rice Black Bean Bowls
While this bowl is a complete meal on its own, here are a few ideas to round out your plate:
- Avocado or Guacamole – A creamy, rich addition that enhances the smoky flavors of the bowl. Mash some avocado with lime juice and salt, or serve a scoop of guacamole on the side.
- Warm Corn Tortillas – Turn this bowl into handheld tacos by scooping the filling into soft corn tortillas. A drizzle of the Creamy Chimichurri Sauce makes them even better!
- Crispy Plantains – Their natural sweetness balances the smoky, savory flavors of the dish. Slice and pan-fry them until golden brown, or bake them for a healthier alternative.
- Citrus Salad – A light, refreshing contrast to the heartiness of the bowl. Try a simple mix of grapefruit, orange, and fennel with a drizzle of olive oil and a pinch of sea salt.
- Toasted Pepitas or Sunflower Seeds – Sprinkle some on top for extra crunch and a boost of healthy fats.
FAQs
Can I use frozen cauliflower rice?
Is there a substitute for kale?
Can I use a different protein instead of black beans?
Cauliflower Rice Black Bean Bowls With Creamy Chimichurri Sauce
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This Cauliflower Rice Black Bean Bowl is packed with smoky, spiced sweet potatoes, umami-rich mushrooms, and a creamy, tangy chimichurri sauce. It’s a hearty, plant-based meal that’s bursting with flavor and easy to customize. Perfect for meal prep, this bowl is gluten-free, vegan, and can be adapted for non-vegans too!
Ingredients
For the bowl:
- 1 lime, juiced
- 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3 Tbsp olive oil (divided)
- 1 14.5-oz can black beans, drained and rinsed
- 1 sweet potato, peeled and diced
- 2 cups cauliflower rice
- 2 cloves garlic, minced
- 1 bunch dinosaur (lacinato) kale, ribs removed and thinly sliced
- 1/2 cup cremini mushrooms, sliced
- salt, to taste
- freshly ground black pepper, to taste
For the Creamy Chimichurri Sauce:
- 2 cups flat-leaf parsley, stems removed
- 6 cloves garlic
- 1 lemon, juiced
- 2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup vegan Greek yogurt
Instructions
- Preheat the oven to 425°F.
- In a small mixing bowl, combine the lime juice, chipotle powder, garlic powder, smoked paprika and 2 tablespoons of olive oil. Whisk well.
- On a sheet pan lined with parchment paper or a silpat mat, spread out the black beans and sweet potato. Pour the marinade on top and use your hands to evenly coat the beans and potatoes. Bake for 20 minutes until the sweet potatoes are fork tender.
- Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil. Add the garlic and cook 2-3 minutes until fragrant. Stir in the mushrooms and cook until they release their moisture, about 5 minutes. Stir in the kale and cook until wilted. Add the cauliflower rice and saute until heated through, about 5 minutes. Season with salt and pepper, to taste.
- In a food processor, combine all of the ingredients for the Creamy Chimichurri Sauce except the Greek yogurt until the herbs are finely chopped, but not pureed. Transfer to a mixing bowl and whisk in the Greek yogurt.
- To serve, arrange half of the kale and cauliflower rice mixture into two bowls. Divide the sweet potatoes and beans and spoon on top. Drizzle each bowl with the Creamy Chimichurri Sauce.
Notes
- Ditch the oil: For sauteing, replace the oil with vegetable broth or water.
- Spoiler Alert: Cauliflower Rice Black Bean Bowls will stay fresh in an airtight container in the refrigerator for 1 week. (Store the Creamy Chimichurri Sauce separately in an air-tight container in the refrigerator for up to 2 weeks.)
- For non vegans: Add cooked, shredded chicken to the bowls when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: American