Teriyaki Cauliflower Power Bowls for a Nutrient-Packed Feast

Enjoy flavorful Teriyaki Cauliflower Power Bowls, a vegan and gluten-free dish that’s rich in protein and fiber.

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Prep Time 5

Cook Time 30

Additional Roasting 10

Total Time 35

Servings: 4 bowls

Course: Lunch

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Cauliflower

1 head Cauliflower Fresh florets are preferred.
2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil if preferred.
1 teaspoon Kosher Salt Sea salt can be used instead.

For the Teriyaki Sauce

1/2 cup Water For preparing the cornstarch mixture.
2 tablespoons Cornstarch Arrowroot starch can be used as a substitute.
1/4 cup Tamari or Soy Sauce Use gluten-free tamari for a health-conscious option.
1 tablespoon Brown Sugar Coconut sugar or maple syrup can be used as alternatives.
2 cloves Minced Fresh Garlic Garlic powder can substitute in a pinch.
1 tablespoon Hoisin Sauce Vegan hoisin or plum sauce can work too.
1 tablespoon Rice Vinegar Apple cider vinegar can be used as a substitute.

For Assembly

2 cups Cooked Grains (Farro, Rice, or Quinoa) Any cooked whole grain works well.
1 cup Shelled Edamame Can substitute with other legumes or omit.
1 cup Shredded Red Cabbage Any coleslaw mix is a great alternative.
2 tablespoons Green Onion Chives can be used as a substitute.

Optional Toppings

2 tablespoons Toasted Sesame Seeds Adds a lovely crunch.
1 avocado Avocado Provides healthy fats.

Equipment

Oven
baking sheet
medium saucepan
Large Bowl
Whisk

Method

Step-by-Step Instructions for Teriyaki Cauliflower Power Bowls

Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
Toss the cauliflower florets with olive oil and kosher salt until evenly coated. Spread on the baking sheet.
Roast the cauliflower for about 30 minutes, stirring halfway for even browning.
In a medium saucepan, combine tamari, brown sugar, minced garlic, hoisin sauce, and rice vinegar over medium heat. Stir until sugar dissolves.
Whisk in the cornstarch and water mixture. Bring to a boil until it thickens, about 2-3 minutes.
Brush roasted cauliflower with half of the teriyaki sauce, return to the oven for an additional 10 minutes.
Assemble the bowls with the cooked grains, roasted cauliflower, edamame, and cabbage.
Drizzle remaining teriyaki sauce over each bowl, garnish with green onions, sesame seeds, and avocado.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 450mgFiber: 10gSugar: 5gVitamin A: 5IUVitamin C: 90mgCalcium: 90mgIron: 3mg

Notes

Store in an airtight container for up to 4 days. Garnishes should be kept separate to maintain freshness.

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