#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
1 h 0 min
ready time
1 h 20 min
Low-Carb Sweet Potato and Cauliflower Rice Power Bowl
Nutritious low-carb fall recipes can be fun to make and taste fantastic. This hearty sweet potato and cauliflower rice bowl is loaded with nutrient-dense foods and rich flavors you can enjoy for lunch or dinner. It's also effortless to prepare and doesn't require any extra skills in the kitchen. You can adjust the amount of seasoning according to your taste or experiment with various ingredients. This low-carb power bowl is quite filling as well and will keep you full for hours. Enjoy!
Is this recipe good for meal prep?
This is an excellent recipe to prepare in advance and serve as a quick meal throughout the week. Store the dressing in a separate container and drizzle over veggies when ready to serve. This fantastic low-carb power bowl will remain fresh for a few days in the fridge.
How do you customize this recipe?
You can swap the sweet potato for the same amount of pumpkin or substitute broccoli with Brussels sprouts. Add some other veggies, such as spinach or roasted asparagus, or serve with your favorite low-carb dressing. You can sprinkle some more seeds or chopped nuts on top. There are endless ways to prepare this fantastic power bowl; just remember to log the ingredients separately.
Can I cook the veggies in my air fryer?
Absolutely! Air fryer is an excellent way to get perfectly cooked and crispy potatoes and broccoli. Cook for about 20 minutes at 175°C (350°F)
Net Carbs
8.7 g
Fiber
5.9 g
Total Carbs
14.7 g
Protein
12.8 g
Fats
24.1 g
313 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli
220 g
Extra virgin olive oil
2 tbsp
Harrisa Sauce
1 tbsp
Keto Maple Flavored Syrup
1 tbsp
Salt
1 tsp
Sweet potato, baked
150 g
Smoked / Sweet Paprika
1 tsp
Garlic powder
1 tsp
Kale
3 cup
Chicken broth
2 cup
Cauliflower rice
1 cup
Extra virgin olive oil
2 tbsp
Apple cider vinegar
1 tbsp
Keto Maple Flavored Syrup
1 tbsp
Dijon mustard
2 tsp
Salt
1 tsp
Avocado
0.5 each
Pumpkin or squash seeds, shelled, salted
3 tbsp
Goat cheese, soft
200 g
Sesame seeds
2 tbsp
Hemp seeds, unhulled
2 tbsp
Recipe Steps
steps 10
1 h 20 min
Step 1
In a small bowl, whisk together 1 tbsp olive oil, harrisa sauce, 1 tbsp maple-flavored syrup, and ½ tsp salt. Taste, and optionally, add more salt or a pinch of black pepper. Set it aside.Step 2
Cut the broccoli into smaller florets. Add to a bowl. Pour in the prepared harrisa mixture and gently toss to coat the broccoli with the sauce.Step 3
Preheat the oven to 180°C (355°F). Line a baking tray with parchment paper. Add the broccoli to the prepared baking tray and bake for 20 minutes. When done, remove it from the oven and set it aside.Step 4
Meanwhile, peel and cut the potato into bite-sized pieces. Add to a bowl and season with smoked paprika, garlic powder, 1 tbsp olive oil, and ½ tsp salt. Coat the potatoes with oil and seasoning.Step 5
Transfer potatoes to a baking tray lined with parchment paper. Bake for about 20 minutes or until fully cooked and slightly crispy. Remove from the oven and set it aside.Step 6
Add the cauliflower rice to a large pan. Pour in the broth and bring to a boil over medium heat. Stir well and cook until half of the liquid has evaporated.Step 7
Roughly chop the kale. Add the kale to the pan with cauliflower rice and stir well. Continue to cook until all the liquid has evaporated and the kale is tender.Step 8
When done, remove from the heat. Taste and optionally add salt or black pepper to taste. Set it aside.Step 9
Add the ¼ cup of olive oil, apple cider vinegar, 1 tbsp maple-flavored syrup, and ¼ tsp salt to a small bowl. Whisk until fully incorporated. Set it aside.Step 10
Peel and slice the avocado. Crumble the cheese. Divide the cauliflower rice, veggies, avocado, and goat cheese between serving bowls. Drizzle the prepared dressing on top and sprinkle with seeds. Serve with lime wedges and freshly chopped parsley. Enjoy!
