Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans)
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
-
Servings
6 people
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Calories
311 kcal
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Course
Main Course
Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans)
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Cauliflower Rice Veggie Bowls with Instant Pot Black Beans, perfectly roasted sweet potatoes and all the guacamole on top! It's the perfect lunch or dinner.
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Ingredients
For the Black Beans
- 1 red onion finely diced
- 6 cloves garlic roughly chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 3-4 chipotles in adobo
- 1 pound dry black beans
- 1 teaspoon kosher salt
- 6 cups water
For the sweet potatoes
- 3 large sweet potatoes diced
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
For the Cauliflower rice
- 4 cups cauliflower florets
- 1 bunch dinosaur kale thinly sliced
- 1 tablespoon olive oil
Topping
- 1 recipe Homemade Guacamole
Instructions
For the Black Beans
- Turn the instant pot to saute. Add the oil, red onion and garlic and saute for 3-4 minutes. Add the spices and peppers and stir to combine. Add the dry beans, salt, and water in the bowl of the Instant Pot and give it a stir. Cover with the lid, and be sure to turn the vent at the top to the "sealed" position. Set the Instant Pot to cook for 45 minutes on the Chili setting. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid. Drain the beans from most of their liquid and store them in an airtight container the fridge or freezer until ready to use.
For the sweet potatoes
- While the beans are cooking, dice the sweet potatoes and transfer to a baking sheet. Drizzle with olive oil, salt and pepper and roast in a 425 degree oven for 25-30 minutes until golden brown. Remove and set aside.
For the Cauliflower rice
- Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches and don’t over process or it will get mushy. In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted. Add the cauliflower and saute, until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice to help remove any bitterness from the raw cauliflower.
Assembly
- Portion the Cauliflower rice into 4 serving bowls. Add a spoonful of the beans to each bowl and a spoonful of the roasted sweet potatoes. Top with plenty of guacamole and serve.
Notes
- Keep black beans on hand at all times! I find that a pound of dried beans is about 4 cans, so you can freeze them in "can" portions.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
498mg
(21%)
Potassium
911mg
(26%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
18351IU
(367%)
Vitamin C
62mg
(69%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 498mg | 21% |
| Potassium | 911mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 18351IU | 367% |
| Vitamin C | 62mg | 69% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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