Vegan Teriyaki Cauliflower Rice Bowls

Teriyaki Cauliflower Rice Bowls- Vegan Teriyaki Cauliflower Rice Bowls -- Caramelized Sweet Potato, Edamame, Avocado, Fire-Roasted Corn, and Ginger-Scented Cauliflower Rice Come Together for a Healthy and Satisfying bowl!
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For the cauliflower rice:
1 head of cauliflower leaves and tough stems removed, roughly chopped
1 clove garlic minced
1/2 inch ginger root peeled and minced or grated
For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):
1 recipe cauliflower rice (ingredients above)
1 recipe teriyaki sweet potatoes
2 cups shelled cooked edamame (I used frozen & thawed)
2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
1 avocado sliced or cubed (see notes)
3 green onions or scallions sliced
sesame seeds for garnish (optional)
extra teriyaki sauce for serving (optional)

For the cauliflower rice:
Make cauliflower rice according to these instructions, with one modification: saute the garlic and ginger in the oil first until soft, before adding the cauliflower.
For the teriyaki cauliflower rice bowls:
To a bowl, add about a quarter of the cauliflower rice (approximately 1 heaping cup), teriyaki sweet potatoes, 1/2 cup edamame, 1/2 cup corn, and a quarter of the avocado. Drizzle with additional teriyaki sauce if desired, and top with green onions and (optional) sesame seeds.

Recipe Notes
I personally divided all of my ingredients into only 3 servings, and added extra avocado, because I prefer higher calorie meals. Feel free to divvy up the ingredients into whatever portions work best for you.

If you aren't going to be eating the bowls right away, prep the avocado to serve, instead of pre-mixing it into the bowls. It held up okay for a few hours when I took one of the bowls to work for lunch, but freshly sliced avocado is much much better.

Nutrition facts exclude the sweet potatoes. Apologies for the inconvenience.

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