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
Scale
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