Skip to content

Southwestern Cauli Rice Bowls

Dinners | Vegan | Vegetarian

41g40550 mins22


Smooth, crunchy, soft, delicious, this feel-good party in a bowl is just the ticket for those nights when you want something fresh and uplifting. The Creamy Cilantro Avocado Sauce elevates this bowl, with 2 healthy portions of veg per serving. 


  • 1 pouch Fullgreen Cauliflower Rice with Tomato, Red Pepper & Corn
  • 1 tsp gluten-free taco seasoning
  • 15 oz can organic black beans, drained and rinsed
  • 1 large sweet potato, peeled and diced
  • 1 tsp olive oil
  • 1 large avocado (half for the sauce)
  • ½ Cup shredded carrots
  • 1 tbsp hemp seeds
  • fresh cilantro
  • Salt to taste

For the creamy avo sauce:

  • 1/4 cup fresh cilantro, loosely packed
  • 1/4 avocado (factored in above)
  • 1/4 cup plant-based milk 
  • 1-2 tsp lime juice
  • 1/4 tsp cumin
  • 1/8 tsp chili powder 


  • Preheat your oven to 375 degrees F.
  • Peel and dice the sweet potato, then place them onto a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes, until they soften and start to crisp up.
  • Place the Fullgreen Cauliflower Rice with Tomato, Red Pepper & Corn in a large skillet with about 1 tablespoon olive oil. Saute over medium heat for about 15 minutes, then add 1 teaspoon of taco seasoning and stir to combine. Turn down the heat to low and let it simmer until the sweet potatoes are done.
  • Make the Creamy Cilantro Avocado Sauce by blending all sauce ingredients together in your blender until smooth.
  • Spoon some cauliflower rice in your bowls, then top with roasted sweet potatoes, black beans, carrots, avocado, hemp seeds (optional), and sauce.
  • Refrigerate any leftovers and enjoy with chips or as nachos!

Shopping cart

Your cart is currently empty.