Southwestern Cauli Rice Bowls

Ingredients:

• 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 

Method:

• 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!