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Sweet Potato Cauliflower Kale Rice Bowl

Sweet Potato Cauliflower Kale Rice Bowl

This makes a great warm and hearty lunch or dinner. The recipe makes a lot of food which is perfect for batch lunches, a large family, or a quick reheat for dinner during the week. If leftovers are not your thing though, you can easily divide this recipe to suit your needs. It's also a recipe that's easily adaptable to your diet. You can skip the rice if you are grain free, add more kale, add in some chickpeas if you want extra protein, or dice up some avocado when serving to give it a creaminess. Whatever you choose, you can't really mess this one up.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4-5 larger organic sweet potatoes cut into smaller cubes
  • 1/2 large cauliflower cut into smaller pieces, Use less sweet potato if you want the whole cut up cauliflower to fit on two baking sheets.
  • 1 red onion cut into thin slices
  • 1 yellow onion cut into thin slices
  • 1-2 TBSP coconut oil avocado oil, or olive oil to coat, I use coconut oil for the bit of sweetness
  • 3 cups chopped organic kale
  • optional 1/3 cup dried cranberries
  • 1 cup cooked brown rice or other rice of your choice
  • Garlic powder to taste
  • Onion powder taste
  • Salt and ground pepper to taste

Method
 

  1. Preheat the oven to 400 and line two baking sheets with baking paper.
  2. Cut up the sweet potatoes (I leave the skins on organic potatoes), cauliflower, and the red and yellow onion. Add it all to a large mixing bowl.
  3. Sprinkle in some garlic powder, onion powder, and salt and pepper to taste. I just do a light shake of each over the whole bowl.
  4. Add in your oil and mix everything well with your hands.
  5. Divide the mixture onto the two baking sheets and flatten everything in a single layer. Add another light sprinkle of garlic powder, onion powder, salt and pepper for good measure. (Unless you were already heavy handed adding it to the bowl.)
  6. Bake in the oven for 40 minutes and then flip the baking sheets around (top to bottom and vice versa). Cook another 10 minutes or so. If your oven runs on the hot side, check them at minute 30.
  7. When your veggies go in the oven right away, cook your rice according to the package.
  8. When everything is ready, carefully add your cooked veggies to the large mixing bowl. Use the baking paper to lift them up and pour in the bowl.
  9. Add in 1 cup of cooked rice. If you want it more rice forward, add in more rice if you have it. I save any remaining for a later meal so it's not too rice heavy.
  10. Add in the kale and dried cranberries. Mix really well so that the kale wilts in from the heat of the veggies. Serve and Enjoy! You can always add in more kale, optional chickpeas and/or avocado when serving as well.

Notes

Gluten-Free | Medical Medium Compliant Friendly Recipe