Name: Sweet Potato & Cauliflower Rice Bowl
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium sweet potato, peeled if desired, sliced 1/4 inch thick; 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided; 2 pinches salt plus 1/2 teaspoon, divided; 0.5 teaspoon ground pepper, divided; 0.25 cup orange juice; 2 tablespoons lime juice; 0.5 cup chopped fresh cilantro, divided; 3 cloves garlic, minced, divided; 0.5 teaspoon ground cumin; 0.5 teaspoon dried oregano; 5 cups cauliflower florets; 1 (15 ounce) can black beans, rinsed; 1 firm ripe avocado, sliced; 0.5 cup pico de gallo

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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