Caribbean Grilled Veggie Bowls with Cauliflower Rice

Seasoned veggies grilled to perfection, served with a healthy take on the traditional Jamaiacan rice and peas and topped with a sweet and spicy mango habanero vinaigrette.

1 head of cauliflower
1 tsp olive oil
½ onion, finely chopped
1 clove garlic, minced
1 tsp dried thyme
1 can (15 oz) 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 tbs olive oil
2 tsp Simply Organic Grilling Seasons Vegetable seasoning
½ tsp ground allspice
½ tsp dried thyme
Salt and pepper
1 mango, peeled and roughly chopped
¼ small habanero pepper, roughly chopped
1 clove of garlic, roughly chopped
1 tbs red wine vinegar
1 tsp Dijon mustard
1 tsp olive oil
chopped fresh cilantro (optional)

View the full recipe at Destination Delish →