This post may contain affiliate links. Read my full disclosure policy.
Roasted Cauliflower Rice Bowl with Tofu and Veggies – a quick and healthy sheet-pan dinner -perfect for busy weeknights! Vegan, gluten-free!
Life is a balance between holding on and letting go. ~ Rumi~
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 vegan bowl!
Paleo 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.
Roasting the cauliflower rice gives it such wonderful texture, and it was actually one of you that gave me this great idea. I’m loving it, thank you!!!
On a parchment-lined sheet-pan, zucchini, mushrooms, onion and tofu ( or chicken) are drizzled with a simple miso sesame marinade, next to the cauliflower rice. Then it is baked!
Here I’m using tofu, but chicken breast will work well too!
Or use some of each for mixed households!
Garnish with sesame seeds, avocado, sriracha and Gomasio!
Have a great week!
Roasted Cauliflower Rice Bowl with Miso and Veggies
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: Japanese
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
- 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)
- 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)
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.
- Serving Size:
- Saturated Fat:
- Trans Fat:
Keywords: cauliflower rice bowl, vegan rice bowl, rice bowl recipe,
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!
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.
Such a shame you’ve spammed your blog with annoying ads
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.
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
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.