Skip to content

 Southwestern Cauli Rice Bowls

Keto & Low Carb
Low Carb
Plant Based
Quick & Healthy
Vegan & Plantbased
Weight Loss
 Southwestern Cauli Rice Bowls
Carbs 41g
Time 20 mins
Calories 405
Serves 2 people
Veg Servings 2


  • 1 pouch Fullgreen Riced Cauliflower with Tomato, Red Pepper & Corn
  • 1 tsp taco seasoning
  • 15oz black beans, drained & cooked
  • 1 large sweet potato, diced
  • 1 large avocado
  • 1⁄2 cup carrots, shredded
  • 1 tbsp hemp seeds
  • 1⁄4 cup fresh cilantro
  • 1⁄4 cup plant-based milk
  • Juice of 1 Lime
  • 1⁄4 teaspoon cumin
  • 1⁄4 teaspoon chili powder
  • 1 tsp olive oil


  1. 1 Preheat your oven to 375° F. Peel and dice the sweet potato, then place onto a parchment-lined baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
  2. 2 To a large skillet (over a medium heat) add 1 tablespoon of olive oil and saute 1 pack of Fullgreen’s Riced Cauliflower for 2 minutes. Whilst cooking, add 1 teaspoon of taco seasoning and a little squeeze of lime juice. Allow to cool.
  3. 3 To make the Avocado & Cilantro Sauce, blend 1⁄2 an avocado, the fresh cilantro, plant-based milk, cumin, chilli powder and the the remaining juice from the lime - until smooth.
  4. 4 In 2 bowls, share riced cauliflower, roasted sweet potatoes, cooked black beans, carrots, avocado, hemp seeds (optional), and sauce.
  5. 5 Season to taste and devour!


There are no comments on this post. Be the first!

Rate this Recipe

Please note, comments need to be approved before they are published.

Shopping cart

Your cart is currently empty.