Cauliflower Rice Bowls
Ingredients
The main ingredients
-
16
ounces
riced cauliflower
-
2
medium
zucchini
-
4
ounces
mushrooms
-
¼
an onion
diced onion
-
8
ounces
tofu or chicken
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
granulated garlic
The marinade
-
1
tablespoon
miso
-
3
tablespoons
hot water
-
2
tablespoons
sesame oil
-
¼
teaspoon
salt
-
1
teaspoon
rice wine vinegar
-
1
teaspoon
sesame seeds
Additional toppings
-
to taste
none
scallions
-
to taste
none
avocado
-
to taste
none
Braggs or Smoked Shoyu
-
to taste
none
Sriracha
-
to taste
none
Asian seaweed/sesame spice mix
-
to taste
none
seeds (sesame, hemp, sunflower or pumpkin)
Instructions
- Preheat the oven to 425°F.
- Prepare the marinade by whisking hot water with miso until smooth, then add sesame oil, vinegar, salt, and sesame seeds.
- On a parchment-lined sheet pan, spread the riced cauliflower in a layer no higher than ½ inch, then arrange the veggies and tofu (or chicken) around it.
- Season the tofu (or chicken) with salt, spoon the marinade over the tofu and veggies, and drizzle olive oil over the cauliflower.
- Bake for 20 minutes, then toss the veggies and cauliflower and bake for an additional 10 minutes or until done.
- Serve in bowls and top with scallions, avocado, Asian spices, and a drizzle of Braggs or Sriracha.
Nutrition Facts (estimated)
Servings
2-3
Calories
389
Total fat
27.5g
Total carbohydrates
24g
Total protein
19g
Sodium
384.2mg
Cholesterol
0mg
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