Teriyaki Cauliflower Rice Bowls

Teriyaki Cauliflower Rice Bowls
Teriyaki cauliflower rice bowls, made with sweet and tender teriyaki-glazed sweet potatoes, stovetop cauliflower rice, fresh avocado, and edamame. A lovely Asian-inspired, vegan and gluten-free lunch bowl!

 Course Asian, lunch
 Cuisine gluten-free, vegan
 Prep Time 20 minutes
 Cook Time 30 minutes
 Total Time 50 minutes
 Servings 4 bowls
 Calories 282 kcal
 Author Yup, it's Vegan
Ingredients
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)

Instructions
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.

 

 

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