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Teriyaki Cauliflower Power Bowls

Teriyaki Cauliflower Power Bowls this is easily and vegan made gluten-free to get a nutrient, healthy billed meal full of fiber and protein.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4
Calories: 306kcal
Author: Angela

Ingredients

  • 1 tbsp cornstarch
  • 2 tbsp rice-vinegar
  • 1 medium head-cauliflower, chopped into florets
  • 2 cups cooked farro or brown-rice
  • 1 cup frozen and thawed shelled edamame
  • 1 tbsp minced fresh-garlic
  • 2 cups shredded red-cabbage
  • 2 tbsp brown-sugar
  • ⅓ cup thinly sliced green-onion
  • 2 tbsp hoisin-sauce
  • ¼ cup lower-sodium tamari or soy-sauce
  • 2 tbsp extra-virgin olive-oil
  • ½ tsp kosher-salt
  • ½ cup water

Optional Topping

  • toasted sesame-seeds
  • sliced fresno-chiles
  • sliced avocado
  • lime-juice

Instructions

  • Preheat oven to 425°F. Then toss cauliflower-florets with salt and oil then spread evenly onto a baking-sheet. Bake for half a hour and toss once after 20minutes.
  • Put cornstarch and ½ cup water in a small-bowl and whisk to blend. Put aside.
  • Heat tamari or soy-sauce, garlic, brown-sugar, hoisin and rice-vinegar in a small-saucepan over moderate heat. Cook till sugar melts roughly 1-2minutes, stirring frequently.
  • Add the cornstarch mix & bring sauce to a boil, whisking often to prevent scorching on the bottom of pan. Reduce medium-low & simmer till sauce is both viscous about 2-3minutes. Remove from heat.
  • Remove cauliflower from oven & brush with half teriyaki-sauce. Put back into the oven and bake till cauliflower is caramelized roughly 7-10minutes.
  • To prepare bowls, then split teriyaki-cauliflower, farro or brown-rice, edamame and red-cabbage evenly between all four bowls.
  • Spoon remaining teriyaki-sauce evenly over bowls & top with sliced green-onion. Add extra garnishes of selection (toasted sesame-seeds, avocado, etc) if desired.