Teriyaki Cauliflower Power Bowls
These Teriyaki Cauliflower Power Bowls offer a flavorful and nutrient-dense vegan meal. Loaded with plant-based protein and fiber, they are perfect for satisfying weekday lunches or dinners, and can be easily prepared ahead of time.
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss the head cauliflower (1 medium) with extra-virgin olive oil (2 tbsp) and kosher salt (0.5 tsp). Spread evenly on a baking sheet. Bake for 30 minutes, tossing once after 20 minutes.
- 3
Meanwhile, whisk water (0.5 cup) and cornstarch (1 tbsp) in a small bowl. In a small saucepan, heat tamari (0.25 cup), brown sugar (2 tbsp), minced fresh garlic (1 tbsp), hoisin sauce (2 tbsp), and rice vinegar (2 tbsp) over medium heat. Cook until the sugar dissolves (1 to 2 minutes), stirring often. Add the cornstarch mixture and bring the sauce to a boil, whisking frequently. Reduce heat to medium-low and simmer until the sauce is viscous and thickened (2 to 3 minutes). Remove from heat.
- 4
Remove the cauliflower from the oven and brush with half of the teriyaki sauce. Return to the oven and bake for another 10 minutes, or until the cauliflower is caramelized.
- 5
To prepare the bowls, divide the teriyaki cauliflower, cooked grains (2 cups), frozen and thawed shelled edamame (1 cup), and shredded red cabbage (2 cups) evenly among four bowls. Spoon the remaining teriyaki sauce evenly over the bowls and top with thinly sliced green onion (0.33 cup). Add optional garnishes of choice, such as [toasted sesame seeds] and [avocado], if desired.
Nutrition Facts
Per portion