Description
A vibrant and nourishing teriyaki cauliflower power bowl loaded with roasted cauliflower, fresh vegetables, and a savory-sweet teriyaki glaze.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice or quinoa
- 1 cup broccoli florets, steamed
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 1/3 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- Sesame seeds, for garnish
- Green onions, sliced (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and black pepper.
- Spread cauliflower in a single layer and roast for 25–30 minutes until golden and tender.
- While cauliflower roasts, prepare teriyaki glaze by mixing teriyaki sauce, sesame oil, soy sauce, rice vinegar, and honey.
- Remove cauliflower from oven and toss with teriyaki glaze.
- Divide cooked rice or quinoa among bowls.
- Top with teriyaki cauliflower, steamed broccoli, shredded carrots, and edamame.
- Garnish with sesame seeds and green onions before serving.
Notes
- Use store-bought or homemade teriyaki sauce.
- Add avocado or cucumber for extra freshness.
- This bowl is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired