Cauliflower rice, tofu, and veggies are all roasted together on a sheet pan in a delicious miso marinade to create a healthy, low-carb, vegan bowl! Vegan, gluten-free!
Life is a balance between holding on and letting go.
~ Rumi
Why You’ll Love This
This quick and healthy sheet-pan dinner is such a snap to make! Cauliflower Rice is roasted along with tofu and veggies to create a low-carb, vegan bowl!
Roasting the cauliflower rice gives it such a wonderful texture, and it was actually one of you who gave me this great idea. I’m loving it, thank you!!!
Vegan and gluten-free, this meal is full of healthy, nutritious veggies that you can switch out based on your preferences. Give it a whirl during the busy workweek.
Cauliflower Rice Bowl Ingredients
- Rice cauliflower: Make your own cauliflower rice or buy store-bought.
- Vegetables: Zucchini (or sweet potato or butternut squash), mushrooms, and onion.
- Tofu: Use firm or extra firm tofu, or try chicken if not vegan.
- Garlic: Use granulated garlic or a garlic clove.
- Miso paste: For umami depth.
- Sesame oil: For rich flavor and depth.
- Rice wine vinegar: For a hint of tangy flavor.
- Sesame seeds: For a little crunchy texture.
- Additional toppings: Scallions or cilantro, avocado, liquid aminos, smoked shoyu, sriracha, furikake or gomasio, or seeds like hemp seeds, sunflower seeds, or pumpkin seeds. Or add a drizzle of fresh lime juice!
How to make Cauliflower Rice Bowl
Preheat oven to 425F.
1. Make the marinade. Whisk hot water and miso together until smooth, then whisk in the sesame oil, vinegar, salt, and sesame seeds.
2. Prepare the pan. Place parchment on an extra large sheet pan (or use two smaller pans). Add the riced cauliflower, piled no higher than 1/2 an inch. Then add the veggies alongside the tofu. Season the tofu with a little salt, then spoon the marinade over top, coating well. Pour the remaining marinade over the veggies (not the cauliflower). Drizzle the cauliflower with olive oil and season with salt, pepper, and granulated garlic (or minced cloves garlic).
3. Bake. Place the baking sheet in the oven for 20 minutes, then stir the pan and roast 10 more minutes.
4. Assemble. Divide the cauliflower rice, veggies, and tofu among bowls. Scatter with scallions, avocado, furikake, and seeds. Drizzle liquid aminos or smoked shoyu over top. Serve with sriracha.
Chef’s Tips
- Make tofu and chicken if serving a crowd with different diets. Place them on separate baking sheets.
- Change up the vegetables based on what’s in season and what you have available. Sweet potatoes or butternut squash are great substitutes.
- Use this recipe as inspiration! This buddha bowl can be customized however you’d like. You can use the concept of roasted riced cauliflower for burrito bowls. Have fun with it!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This cauliflower rice bowl is a satisfying meal all on its own, but here are some options for turning it into a feast when you’re serving a crowd.
- Add a side of Egg Roll in a Bowl or add a spoonful to each bowl
- Serve with a Wonton Salad or Sesame Tomato Salad
- Serve with a spoonful of Chili Crisp or a drizzle of Yum Yum Sauce or Sriacha
FAQs
This can happen if the cauliflower rice is overcooked. Keep an eye on your oven and check it toward the end.
Yes! This bowl will keep for 3 days in the fridge. If you have extra cauliflower rice, transfer it to a bag to freeze. Thaw in the fridge before reheating.
Try to find one with a clean surface with no dark spots. The leaves should be intact and green, and the color of the cauliflower should be a creamy white.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Buddha Bowl recipes you’ll love!
Cauliflower Rice Bowl Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2-3
- Category: dinner idea, buddha bowl
- Method: roasted
- Cuisine: Japanese
- Diet: Vegan
Description
Roasted Cauliflower Rice Bowl with Tofu and Veggies – a quick and healthy sheet-pan dinner with your choice of protein, tofu or chicken. Vegan, gluten-free! | www.feastingathome.com
Ingredients
- 16 ounces riced cauliflower ( about 4 cups)
- 2 medium zucchini, cubed ( or one small sweet potato or butternut)
- 4 ounces mushrooms, quartered
- 1/4 an onion, diced
- 8 ounces tofu or chicken, cubed
- Drizzle olive oil, generous pinch salt, granulated garlic ( or one clove minced)
Marinade
- 1 tablespoon miso
- 3 tablespoons hot water
- 2 tablespoons sesame oil
- 1/4 teaspoon salt
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
Additional toppings : scallions, avocado, Braggs or Smoked Shoyu, Sriracha, Asian seaweed/sesame spice mix like Furikake or Gomasio, seeds (sesame, hemp, sunflower or pumpkin – for texture)
Instructions
- Pre heat oven to 425F
- Make the marinade in a small bowl by whisking hot water with miso until smooth, then add the rest of the ingredients- sesame oil, vinegar, salt, sesame seeds.
- On an extra large, parchment-lined sheet pan ( or two smaller pan) place the riced cauliflower, piled no higher than ½ inch, then the veggies in sections along with the tofu (and or chicken). Season the tofu ( or chicken) with a little salt, then spoon the marinade over top, coating well, then spoon the remaining marinade over the veggies ( not the cauliflower). Drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper and granulated garlic (or toss in a finely minced clove of garlic).
- Place in the oven for 20 minutes, giving the veggies and cauliflower a quick toss, then bake 10-more minutes or until desired doneness.
- Divide among two bowls.
- Scatter with scallions, avocado, Asian spice, seeds, and drizzle with a little Braggs Liquid aminos (or smoked shoyu soy sauce is nice) and sriracha hot sauce.
Notes
Leftovers will keep up to 3 days in the fridge.
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 9.8 g
- Sodium: 384.2 mg
- Fat: 27.5 g
- Saturated Fat: 4.3 g
- Carbohydrates: 24 g
- Fiber: 8.1 g
- Protein: 19.1 g
- Cholesterol: 0 mg
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The sauce is delicious. Light, but flavorful. Baking the veg instead of stir frying is a great idea. No messy stovetop! I will definitely make this again.
Great to hear Sharon!
This is my go-to site whenever I need a recipe. Had some cauliflower rice, searched the site and found this one. Very good as always!
Thanks so much Peter!
i love this recipe so much! I’ve been using it consistently for over 2 years now. i usually make this and then get a rotisserie chicken and add chicken on top. it’s phenomenal, and I usually make double the marinade because it. is. that. good. can’t recommend it enough.
Perfect and great to hear!
Another winner! I used two sheet pans as I had more than enough vegetables to use up…zucchini, shiitakes, onions, butternut squash, Japanese sweet potato. I loved the marinade, which I doubled, particularly on the shiitakes and onions. Topped it all with avocado, furikake and a couple of other suggestions.
Yum! sounds good Sherie!
Shame that people don’t appreciate the time and money that goes into creating and posting recipes without complaining about creators needing revenue from ads
Great recipe! It was easy to follow and taste amazing. I added red pepper and red onions.
Perfect Bee- thanks!
Easy to make and quite delicious! I substituted the mushrooms with eggplant, and that turned out well.
YES, I know they are annoying-sorry. You can always use the “jump to recipe” button at the top of each post to avoid them. Ads are how we are able to provide you with free content. It’s just part of the business of blogging. Sites that do not have ads, usually charge a membership fee. We do not.
Made this a second time with chicken tenders instead of tofu (absolutely LOVED with tofu) and felt the chicken were missing something, the miso marinade was great with the tofu and veggies but a little bland for the chicken . I cooked them the full 30 minutes and would cook for less time next time (the chicken was a little dry, my own fault) and would use chicken thighs instead. Still love the flavor the miso gives to the veggies!
Thanks so much for sharing Tim!
Easy to make and really flavorful. Used two separate trays for more space, one just cauliflower rice. Topped with avocado, hemp seeds, sriracha, and a little low sodium soy sauce.
Perfect Tim! Thanks for sharing!
We make this all the time- love it! Easy, and full of flavor!
Very nice, a lot of taste. Next time I will be using 2 sheet pans for a better result.
Yummy. Used some cooked chicken. Cut the final 10 minutes to 5. This is a keeper.
I made this for dinner tonight and it was delicious! I found your blog yesterday and I am so excited to try your recipes. I love your perspective! Thanks for sharing.