Grilled Caribbean Veggie Bowls with Cauliflower Rice and Peas + Simply Organic Giveaway
Prep time
Cook time
Total time
Serves: 4 bowls
Cauliflower Rice and Peas
  • 1 head of cauliflower
  • 1 teaspoon olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 can (15 ounces) of kidney beans, drained
  • ¼ cup canned coconut milk
  • 2 red peppers, chopped into chunks
  • 1 large sweet potato, peeled and chopped into coins
  • 1 unripe (green) plantain, chopped in to coins
  • 2 zucchini, chopped into coins
  • 1 onion, roughly chopped into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons Simply Organic Grilling Seasons Vegetable seasoning
  • ½ teaspoon ground allspice
  • ½ teaspoon dried thyme
  • Salt and pepper
Mango Habanero Vinaigrette
  • 1 mango, peeled and roughly chopped
  • ¼ small habanero pepper, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • Chopped fresh cilantro
  1. Cauliflower Rice and Peas: Chop the cauliflower into large florets.
  2. Place ⅓ of the florets into a food processor. Give it a few quick pulses and then process for about 10 seconds until the cauliflower resembles rice kernels.
  3. Transfer the cauliflower rice to a large bowl.
  4. Repeat this process 2 more times with the remaining florets.
  5. In a large sauté pan, heat 1 tsp of olive oil over medium heat.
  6. Once heated, add the chopped onion and sprinkle with salt. Cook the onion for about 2 minutes.
  7. Add in the garlic and dried thyme and cook for 1 minute.
  8. Add the kidney beans to the pan and sprinkle with salt. Stir to incorporate and cook for another minute.
  9. Add in the coconut milk and cauliflower rice and sprinkle with salt. Cook for 4-5 minutes, stirring occasionally, until the cauliflower rice is slightly tender.
  10. Take the rice and peas off the heat and set aside.
  11. Give the rice and peas a taste and add salt and pepper if needed.
  12. Grilled veggies: Place the chopped vegetables in a large bowl or on a large baking sheet.
  13. Drizzle the veggies with olive oil and add in the vegetable seasoning, all spice, thyme, and a healthy sprinkle of salt and pepper.
  14. Toss the vegetables to coat all the pieces with the oil and seasoning.
  15. Heat a grill pan on the stove over medium-high heat. Or, fire up the barbecue grill to medium heat.
  16. Working in batches, cook the veggies until they are tender and have a nice char on the outside. Cooking time will vary depending on the vegetable. Sweet potatoes and plantains will need to cook about 7 minutes on each side, red pepper 5-6 minutes on each side, and zucchini and onions 3-4 minutes on each side.
  17. Mango Habanero Vinaigrette: While the veggies are cooking, place all vinaigrette ingredients into a food processor, blender, or nutribullet.
  18. Blend until the mixture reaches a smooth consistency.
  19. Assemble the bowls: Place about 1 ½ cups of cauliflower rice and peas into each bowl.
  20. Top the rice and peas with about 2 cups of mixed veggies. Or, divide each type of veggie into quarters and evenly distribute among the 4 bowls.
  21. Drizzle the veggies with 3 tablespoons of vinaigrette and sprinkle with fresh cilantro if desired.
Serving size: 1 bowl
Nutrition Information (per serving) from
Calories: 391 Fat: 10.6g Carb: 67.6g Fiber: 15.1g Protein: 12.9g Sugar 27.7g Sodium: 449mg
Weight Watchers Points (calculated on member website)
WW: 11 Points Plus
Recipe by Destination Delish at