Teriyaki Cauliflower Power Bowls
A quick, healthy, and satisfying meal featuring tender roasted cauliflower coated in teriyaki sauce, served over quinoa or brown rice with fresh veggies.
Ingredients
For the Cauliflower
- 1 head head of cauliflower, cut into florets
- 2 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
For Serving
- 1 cup brown rice or quinoa, cooked
- 1 cup steamed broccoli
- 1 whole avocado, sliced
- to taste sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Toss the cauliflower florets in the marinade, ensuring they are fully coated, and spread them out on a baking sheet.
Cooking
- Roast the cauliflower in the oven for 20-25 minutes, or until it's tender and slightly caramelized.
- Serve the roasted cauliflower on a bed of cooked brown rice or quinoa, topped with steamed broccoli and avocado slices.
- Finally, sprinkle sesame seeds on top for added crunch and flavor.
Notes
For best results, try using different grains such as farro or millet and feel free to add other vegetables like bell peppers or carrots. If you want more protein, serve alongside grilled chicken or chickpeas.