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Cuban Cauliflower Rice Bowl

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Main Dish

In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil to keep clean up easy!


  • 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
  • ½ teaspoon ground pepper, divided
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro, divided
  • 3 cloves garlic, minced, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 5 cups cauliflower florets
  • 1 15-ounce can black beans, rinsed
  • 1 firm ripe avocado, sliced
  • ½ cup pico de gallo
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 400°F.

Step 2

Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Transfer sweet potatoes to the baking sheet. Roast until tender, 10 to 14 minutes.

Step 3

Meanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.

Step 4

Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.

Step 5

To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.

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