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Teriyaki Cauliflower Power Bowls
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4.93 from 55 votes

Teriyaki Cauliflower Power Bowls

Teriyaki Cauliflower Power Bowls are vegan and easily made gluten-free for a healthy, nutrient charged meal full of plant protein and fiber.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Vegetarian
Cuisine: American, asian
Diet: Vegetarian
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Medium saucepan
  • Large baking sheet

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 cup water
  • 1 Tbsp. cornstarch
  • 1/4 cup lower-sodium tamari or soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. minced fresh garlic
  • 2 Tbsp. Hoisin sauce
  • 2 Tbsp. rice vinegar
  • 2 cups cooked farro, rice, or quinoa
  • 1 cup frozen and thawed shelled edamame
  • 2 cups shredded red cabbage
  • 1/3 cup thinly sliced green onion
  • Optional toppings: toasted sesame seeds, avocado

Instructions

  • Preheat oven to 425°F.
  • Toss cauliflower florets with olive oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.
  • Meanwhile, place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Set aside.
  • Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.
  • Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 10 more minutes.
  • To prepare bowls, divide teriyaki cauliflower, grains, edamame, and red cabbage evenly between four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.

Notes

  • Store: Refrigerate leftovers in an airtight container (without garnishes) for up to 4 days. Store garnishes separately so they maintain their freshness.
  • Reheat: Microwave leftover grains and cauliflower until warm, or reheat in a skillet over medium heat. Add garnishes after the grains and cauliflower are warm.

Nutrition

Serving: 1bowl | Calories: 306kcal | Carbohydrates: 38g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 770mg | Fiber: 8g | Sugar: 11g