Cauliflower Bowl With Sweet Potatoes and White Beans

Riced cauliflower is the base for this “grain” bowl, which is dressed with a tomato-rosemary vinaigrette.

cauliflower bowl with sweet potatoes

Makes two servings


  • 2 cups riced cauliflower
  • 6 tbs. Tomato-Rosemary Vinaigrette
  • 1 ½ cups roasted sweet potatoes
  • 1 15–oz. can navy or cannellini beans, drained and rinsed
  • 2 cups fresh spinach, chopped
  • ½ cup cherry or grape tomatoes, halved
  • ¼ cup shelled pistachios, chopped (optional)


  1. See “How to Prep 5 Easy Grain Bowls” to find step-by-step instructions on how to prep these ingredients.
  2. After prepping ingredients, spread the riced cauliflower in two wide, low bowls.
  3. Drizzle each with 1 tablespoon vinaigrette and mix it in with a fork.
  4. Arrange the sweet potatoes, beans, spinach, and tomatoes on top, then drizzle with the remaining vinaigrette.
  5. Sprinkle with pistachios.

is a Minneapolis-based recipe developer and the author of Great Bowls of Food.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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