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Teriyaki Cauliflower Power Bowls

Delicious Teriyaki Cauliflower Power Bowls for Easy Meals

Experience the delightful flavors of Teriyaki Cauliflower Power Bowls, a versatile and nutritious meal option.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Feel free to substitute with broccoli.
  • 2 tablespoons Olive Oil Avocado oil can be a great alternative.
  • 1 teaspoon Kosher Salt Sea salt works too, just adjust to taste.
For the Teriyaki Sauce
  • 1/2 cup Water
  • 2 tablespoons Cornstarch Arrowroot starch can be used instead.
  • 1/4 cup Tamari/Soy Sauce Low-sodium versions or coconut aminos are recommended.
  • 1 tablespoon Brown Sugar Maple syrup is a refined sugar alternative.
  • 2 cloves Garlic Minced fresh garlic is preferred.
  • 1 tablespoon Hoisin Sauce Can be replaced with another sweet soy sauce or omitted.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a good substitute.
For the Bowls
  • 2 cups Grains (Farro, Rice, Quinoa) Opt for any cooked whole grain you like.
  • 1 cup Shelled Edamame Cooked chickpeas or black beans can be used as a swap.
  • 1 cup Shredded Red Cabbage Carrots or bell peppers are great alternatives.
  • 1/2 cup Green Onion Chives or shallots work as substitutes.
Optional Toppings
  • 2 tablespoons Toasted Sesame Seeds Sliced almonds can also be used.
  • 1 medium Avocado Explore different toppings as desired.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a large baking sheet lined with parchment paper.
  2. Toss cauliflower florets with olive oil and kosher salt. Spread evenly on the baking sheet.
  3. Roast the cauliflower for 30 minutes, tossing halfway through for even browning.
  4. While roasting, combine water, cornstarch, tamari, brown sugar, minced garlic, hoisin sauce, and rice vinegar in a saucepan over medium heat. Stir until the sugar dissolves, bring to a boil, then simmer for 2-3 minutes until thickened.
  5. Brush half of the teriyaki sauce over the cauliflower and return to the oven for another 10 minutes to caramelize.
  6. Prepare your grain base as per package instructions. Divide into bowls.
  7. Top each bowl with edamame and shredded cabbage.
  8. Place the roasted cauliflower on top and drizzle with remaining teriyaki sauce before serving.
  9. Garnish with green onions and sesame seeds or avocado.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 80mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Freeze assembled bowls for up to 3 months, leaving out any garnishes.

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