Roasted Cauliflower Rice Bowl with Miso and Veggies
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
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: Japanese
Ingredients
- 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)
Marinade
- 1 tablespoon miso
- 3 tablespoons hot water
- 2 tablespoons sesame oil
- ¼ 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.
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