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
Keyword teriyaki cauliflower rice bowls
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 4bowls
Calories 282kcal
Author Yup, it's Vegan
Ingredients
For the cauliflower rice:
1head of cauliflowerleaves and tough stems removed, roughly chopped
1clovegarlicminced
1/2inchginger rootpeeled and minced or grated
For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):
2cupsshelled cooked edamame(I used frozen & thawed)
2cupscooked corn kernels(optional) (I used frozen & thawed fire-roasted corn)
1avocadosliced or cubed (see notes)
3green onions or scallionssliced
sesame seedsfor garnish (optional)
extra teriyaki saucefor 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.
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.