So we’re really into cauliflower rice right now. And mango salsa….but hear us out. Springtime is here, and with it comes eating all the fresh fruits and veggies! This dish is such a perfect transition from winter, when we aren’t ready to let go of our roasted sweet potatoes (I mean, are we ever really?), but we start to stray from our warm soups and curries to some more fresh and colorful dishes.
If you’ve been following us for a while, you know we’re big fans of The First Mess Cookbook and this recipe is inspired by the burrito-stuffed sweet potato recipe we found there, made with regular rice and a more classic tomato salsa + guacamole combo.
We love this spring-ier version with fresh mango, watermelon radishes, and avocado, and are really excited about upping the veggie intake by using cauliflower rice in place of regular rice. The sweet and tangy fruit in the fresh salsa paired with the spicy cauli rice and beans is seriously INCREDIBLE.
We’ve served this dish to our friends more than once, and it really is a crowd pleaser. It’s something most people have never tried before and it’s so pretty and colorful, what’s not to love? Plus, it’s such a filling and wholesome plant-based meal, everyone leaves feeling satisfied.
We hope you try this recipe out. Bonus points if you make it for your friends!
Cauliflower Rice Sweet Potato Burritos
- 4 small sweet potatoes
- 1 tbsp coconut oil
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 1 12 oz bag frozen cauliflower rice
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 3 tsp cumin
- Salt and pepper, to tatse
- 1 can black beans, drained and rinsed
- 1 tbsp chipotle peppers in adobo sauce, chopped
- 1/4 red onion, small diced
- 1/2 mango, diced
- 1/2 pint cherry tomatoes, quartered
- 1/4 small watermelon radish, thinly sliced and quartered
- 1 ripe avocado, diced
- Juice of 1 lime
- Salt, to taste
- 1-2 tbsp chopped cilantro
- Crumbled feta cheese
- Chopped lettuce
- Dollop of greek yogurt
- Extra chopped cilantro
- Extra lime wedges
Preheat the oven to 425° F. Rinse and scrub the sweet potatoes, then roast them in the oven for about 45 minutes (no need to pierce them or wrap them, just put down some parchment paper or foil to catch the juices).
While the potatoes are roasting, make the mango salsa by combining all ingredients in a bowl. If you won’t be eating for a while, wait to add the diced avocado until just before serving.
Once the salsa is ready, heat a medium skillet over medium heat. Add the onion and a pinch of salt. Cook until the onion becomes translucent and soft, about 8 minutes. Add the garlic and cook for another minute. Add the frozen cauliflower rice and the rest of the spices, stirring to combine. Add the black beans and chipotle peppers and stir again. Cook until the rice and beans are heated through, then remove from heat and keep warm until potatoes are ready.
To serve, slice the sweet potatoes lengthwise , but not all the way through. Open them up and top with the rice and beans mixture, mango salsa, and additional toppings of choice. Enjoy!