Riced Cauliflower Stack
15
Minutes
Prep Time
35
Minutes
Cooking Time
50
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 1 Package Harvest Fresh Cubed Sweet Potatoes
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Olive Oil
- 1 Cucumber, cubed
- 1 Mango, Ripe, cubed
- 1 Avocado, cubed
- 1 Red Pepper, cubed
- Carrot Spirals, topping
- Sesame Seeds, topping
- Salt and Pepper
Dressing
- ½ Cup. Mayonnaise
- 2 Tsp. Sriracha Sauce
- 2 Tsp. Water
Directions
- In a large bowl, add cubed sweet potatoes, salt, black pepper, and 2 Tbsp. Olive oil, mix well.
- In oven tray, add cubed sweet potatoes and spread evenly on the pan.
- Place in oven, bake for 30 minutes at 375 degrees, until cooked, set aside.
- In a saucepan, add an inch of water, cauliflower rice, with the lid, steam for 6-8 minutes, until softened; remove from heat and let cool.
- In a large bowl, add Riced Cauliflower, add rice vinegar, mix well.
- Using 2 baking rings for stacking, add a layer of steamed Riced Cauliflower, pressing down to lightly pack. Layer Cubed Sweet Potato, Avocado, Mango, Cucumber and Red Pepper, until stack is fully formed. Gently remove baking rings one at a time and top with Carrot Spirals, sprouts and sesame seeds.
- For Dressing: In a small bowl, add dressing ingredients, mix well. Add dressing on top of riced cauliflower stacks and ready to serve.
What You Need
