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~
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!!!
Here I’m using tofu, but chicken breast will work well too!
Or use some of each for mixed households!
Have a great week!
- 16 ounces riced cauliflower ( about 4 cups)
- 2 medium zucchini, cubed ( or one small sweet potato or butternut)
- 4 ounces mushrooms, quartered
- ¼ 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
- ¼ teaspoon salt
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
pre heat oven to 425F
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.
Keywords: cauliflower rice bowl, vegan rice bowl, rice bowl recipe,