Smoky Sweet Potatoes and Avocado with Cauliflower Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt to taste
- 1 head cauliflower
- 1/2 tsp chili powder
- 1 large sweet potato peeled and cubed
- 1 1/2 tsp smoked paprika
- 2 t oil (i used coconut oil)
- 1 cup diced onion (about 1/2 an onion)
- 1/2 cup pepitas
- 2 small avocados cubed
- Carbohydrate 44.875 g
- Cholesterol 0 mg
- Fat 32.728365 g
- Fiber 18.4664001188278 g
- Protein 28.86223 g
- Saturated Fat 6.1566545 g
- Serving Size 1 1 recipe (657g)
- Sodium 3680.776 mg
- Sugar 26.4085998811722 g
- Trans Fat 1.6211475 g
- Calories 528 calories
Preheat oven to 375.In a large bowl, combine the sweet potato, oil, smoked paprika, and chili powder. Toss every thing together to ensure the spices are mixed through the potato.Transfer potatoes to a lined baking sheet.Bake for 25-30, or until you can easily push a fork through the potatoes.Set aside.Cut the cauliflower into florets. Throw ½ of the cauliflower into a food processor. Pulse until you get a crumb-like consistency. Do mix too much or it will turn to mush.Transfer the processed cauliflower into a saucepan with a couple teaspoons of oil. Saute for about 5-7 minutes. Set aside. Repeat the same steps with the other half of the cauliflower.In a large saute pan, add the onions with a little oil. Saute them on medium heat until they soften. About 5 minutes.Add the cauliflower rice, sweet potatoes, pepitas and some salt and continue to saute for another 5 minutes or so.Transfer the mixture to a bowl and serve with sliced avocados on top. Enjoy!
