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Roasted Cauliflower Rice Bowl with Miso and Veggies

Miso Sesame Cauliflower Rice Bowl - vegan and gluten free!

4.8 from 4 reviews

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

Scale

Ingredients

Marinade

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.

Keywords: cauliflower rice bowl, vegan rice bowl, rice bowl recipe,

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