Low-Calorie Sweet Potato and Cauliflower Rice Bowl

Sweet Potato And Cauliflower Rice Bowl Low Calorie Lunch

Low-Calorie Sweet Potato and Cauliflower Rice Bowl

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This low-calorie sweet potato and cauliflower rice bowl is a light, nutrient-packed meal perfect for lunch or dinner. Featuring roasted sweet potatoes, crunchy chickpeas, and creamy avocado, it's bursting with flavor and fits into most dietary plans.

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Prep Time 10

Cook Time 25

Total Time 35

Course Roasting)

Cuisine Roasting)

Servings 2 servings

Ingredients

For the Bowl:

2 medium sweet potatoes peeled and diced
2 cups cauliflower rice store-bought or homemade
1 cup canned chickpeas drained and rinsed
1 avocado sliced
2 cups fresh spinach or arugula

For the Citrus Dressing:

2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey or maple syrup for vegan
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway through.
Prepare the Chickpeas: Place the chickpeas on another baking sheet. Drizzle with olive oil and season with salt, pepper, and optional paprika for extra flavor. Roast for 15 minutes until crispy.
Cook the Cauliflower Rice: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the cauliflower rice, season with salt, and sauté for 5-7 minutes until tender.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Adjust seasoning to taste.
Assemble the Bowls: Divide the spinach (or arugula) between two bowls. Top with roasted sweet potatoes, crispy chickpeas, sautéed cauliflower rice, and avocado slices.
Drizzle with Dressing: Pour the citrus dressing over each bowl and serve immediately.

Keyword Roasting)