Sweet Potato Cauliflower Rice Bowl

Sweet Potato Cauliflower Rice Bowl

Sweet Potato Cauliflower Rice Bowl with kale and lentils and topped with a light mustard dressing. This bowl is rich in nutrients and protein and is great for lunch the next day. You can also prep this ahead of time and serve it as a cold dish if preferred.


Serves: 4 Time: 60 minutes

Sweet Potato Cauliflower Rice Bowl

  • 1-2 sweet potatoes, cubed
  • 1/2 yellow onion, diced
  • 1/2 cup purple cabbage, chopped
  • 2-3 garlic cloves, minced
  • 1 small squash, diced
  • 1 cup red lentils, rinsed
  • 2 cups vegetable broth
  • 1 head cauliflower, riced
  • 2 cups kale, rinsed, dried, stems removed and chopped
  • Olive oil
  • Apple cider vinegar
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • Salt & black pepper to taste

Mustard Dressing

  • 2 Tbs dijon mustard
  • 1/2 Tbs olive oil
  • 1/2 Tbs apple cider vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Splash of water as needed to thin the dressing


  1. Begin by preheating the oven to 400ºF
  2. Then, prepare your sweet potato, garlic, cabbage, onion, and squash. Once prepper, place in a roasting pan.
  3. Next, drizzle about 1 Tbs of olive oil and apple cider vinegar over the vegetables and season with a dash of salt, black pepper, and the remaining seasonings.
  4. Place vegetables in the oven and roast for about 30-45 minutes or until vegetables are roasted and tender. Check on them and stir halfway through.
  5. Meanwhile, prepare your cauliflower rice by removing the leaves and thick stems from the head and placing florets into the food processor or blender.
  6. Pulse the cauliflower a few times, being careful not to over-mix. The cauliflower should have a texture similar to rice. Continue doing this in batches until your head of cauliflower has been riced.
  7. Next, in a medium pot, add a splash of olive oil and set heat to high. Once hot, stir in the lentils for 1 minute. Then quickly add the vegetable broth.
  8. Stir together and cover the pot with a lid. Bring mixture to a boil then reduce heat to low, stirring occasionally for about 20-25 minutes or until the lentils are soft.
  9. When your vegetables and lentils are about 10 minutes away from being done, add another splash of olive oil to a large skillet and set heat to high.
  10. Once hot, add the cauliflower rice and stir together. Allow it to sit in the pan for 2 minutes to get lightly browned, then season with a dash of salt and black pepper.
  11. Reduce heat to medium-low and cover the pan with a lid, allowing it to steam for 8-10 minutes.
  12. Meanwhile, prepare your kale and mustard dressing.
  13. Once everything had been cooked, turn off the heat, and assemble your cauliflower rice bowls with the kale, lentils, and roasted vegetables.
  14. Top with mustard dressing, serve and enjoy!

Nutrition Information

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