Teriyaki Cauliflower Rice Bowls #vegetarian #dinner

Teriyaki Cauliflower Rice Bowls #vegetarian #dinner

Right now I'm searching for something a little hotter and all the more consoling, so I chose making teriyaki cauliflower rice bowls highlighting those tasty teriyaki sweet potatoes from prior this week.

I chose to try my hand as of late at making cauliflower rice. I need to state, I ridiculously like it! I think of it as incredibly extraordinary in both taste and surface from genuine rice. That is to say, it suggests a flavor like cauliflower. Be that as it may, it IS comparative in a key way: it works admirably of facing a vigorous sauce like teriyaki.

So in any case, my perky method for making these teriyaki cauliflower rice bowls not really without grain after-all was to include an entire bundle of fire-simmered corn. Be that as it may, in the event that you maintain a strategic distance from grains in any capacity whatsoever, simply swap your preferred corn with a veggie! I thought corn was a vegetable until most likely like two years back. Possibly more as of late than that. Uh oh! It's an entire grain, however.

Also try our recipe Vegan Red Curry Noodle Bowls

Teriyaki Cauliflower Rice Bowls #vegetarian #dinner #plantbased #healthy #vegan

Caramelized sweet potato, edamame, avocado, fire-broiled corn, and ginger-scented cauliflower rice meet up for a sound and fulfilling bowl!

For the cauliflower rice:

  • 1 head of cauliflower leaves and tough stems removed, roughly chopped
  • 1 clove garlic minced
  • 1/2 inch ginger root peeled and minced or grated
  • 1 teaspoon olive oil (or other oil of choice)

For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):

  • 2 cups shelled cooked edamame (I used frozen & thawed)
  • 2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
  • 1 avocado sliced or cubed (see notes)
  • 3 green onions or scallions sliced
  • sesame seeds for garnish (optional)
  • extra teriyaki sauce for serving (optional)
Teriyaki sweet potatoes
  • 2 medium sweet potatoes cut into small wedges or cubes (skin on is OK)
  • 1/4 cup teriyaki sauce (homemade or store-bought - see notes for suggestions)
  • 2 tsp sriracha or other chili sauce (optional)
  • sliced green onions for serving (I like both the white and green parts)
  • sesame seeds for garnish (optional)

For the cauliflower rice:

  1. Saute the garlic and ginger in the oil first until soft, before adding the cauliflower.
  2. Add the cauliflower to a food processor and pulse about 15 to 20 times, or until the size of the cauliflower resembles large grains of rice. It's best to err on the side of larger, as the cauliflower will turn to mush if you over-blend. Remove any larger pieces and discard them or chop them up.
  3. Warm the oil in a large skillet (preferably non-stick) over medium-high heat. Add the pulsed cauliflower rice and cook, stirring occasionally, until the cauliflower rice "kernels" are crisp-tender.
  4. Season with salt and pepper if desired, and serve with accompaniments of your choice. Leftovers keep well in the refrigerator.

For Teriyaki sweet potatoes :

  1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
  2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
  3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.

For the teriyaki cauliflower rice bowls:

  1. 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.

Read more our recipe : Sesame Shrimp Skewers

For more details : https://bit.ly/2qmOMNh

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