Serves 2

Ingredients

1 bag Del Monte Southwest Riced Cauliflower

1 large sweet potato

1 red bell pepper

1 green bell pepper

2 teaspoons of olive oil

Salt

Pepper

Black Beans

1 Avocado

3 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

3 teaspoons honey

1 small, minced clove garlic

Directions

  1. Preheat the oven to 425°F

  2. Toss 1 large sweet potato (cut into small cubes), 1 red bell pepper (sliced), and 1 green bell pepper (sliced) in 2 teaspoons of olive oil. Season with salt and pepper

  3. Roast on a large sheet pan until veggies are tender and lightly browned for 22 to 25 minutes, tossing halfway.  Once done, immediately add 1 (15-ounce) can black beans (drained, rinsed, and seasoned with salt and pepper) to the pan, toss to warm

  4. Prepare honey-lime dressing made with: 3 tablespoons fresh lime juice + 2 tablespoons extra-virgin olive oil + 2 to 3 teaspoons honey + 1 small, minced clove garlic + salt and pepper to taste

  5. Top the Veggieful Southwest Riced Cauliflower (heated) with the roasted veggies, chopped avocado and honey-lime dressing

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