Cauliflower Rice Veggie Bowl

Ingredients:

Black Beans:

• 1 red onion, chopped
• 2 Tablespoons olive oil
• 6 cloves garlic, chopped
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 lb. dry black beans
• 3-4 chipotles in adobo
• 6 cups water
• 1 teaspoon salt

Sweet Potatoes:

• 3 large sweet potatoes, chopped
• 2 Tablespoons olive oil
• Salt and pepper to taste

Cauliflower Rice:

• 4 cups cauliflower florets
• 1 bunch kale, sliced
• 1 Tablespoon olive oil
• Optional avocado for topping*

Instructions:

1. Make the Black Beans: Turn the instant pot to sauté and add in the olive oil, red onion, and garlic, sauté for 4 minutes. After that, add in the peppers and spices, then stir to combine. Add in the dry black beans, water and salt and stir together. Cover with the lid and set the pot to cook for 45 minutes on the chili setting. When the timer goes off, let the steam pressure come out for about 20 minutes. Drain the beans and store until ready to use.
2. Make Cauliflower Rice: Place the cut cauliflower into a food processor and pulse it, do it in small batches so it doesn't become mushy. In a large skillet, heat the olive oil and then add in the chopped kale and sauté until it becomes wilted. Add in the cauliflower rice to the skillet and sauté until heated through. Season them with salt and pepper and a little bit of lemon juice.
3. Roast the Sweet Potatoes: Add the chopped sweet potatoes to a baking sheet and drizzle them with olive oil, salt and pepper. Roast them for 25 to 30 minutes at 425 F until they become golden brown.
4. Assemble the bowl: Portion the cauliflower rice evenly into 4 bowls, add a scoop of black beans and a scoop of sweet potatoes to each bowl, top with avocado and serve!

Nutrition Information:

Calories: 311

Carbohydrates: 35 g

Fat: 19 g

Sodium: 500 mg

Fiber: 10 g

Sugar: 8 g

Protein: 5 g