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Teriyaki Cauliflower Power Bowls

Savory Teriyaki Cauliflower Power Bowls for Easy Meal Prep

Teriyaki Cauliflower Power Bowls are a vibrant, vegan dish brimming with plant protein and fiber, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Roasting Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 medium Cauliflower Substitute with broccoli for a different flavor.
  • 2 tablespoons Extra-Virgin Olive Oil Can be replaced with avocado oil.
  • 1 teaspoon Kosher Salt Use sea salt or table salt if preferred.
For the Teriyaki Sauce
  • 1/4 cup Lower-Sodium Tamari/Soy Sauce Use coconut aminos for a soy-free option.
  • 2 tablespoons Brown Sugar Maple syrup or coconut sugar can be used as substitutes.
  • 2 cloves Minced Fresh Garlic Substitute with garlic powder in a pinch.
  • 2 tablespoons Hoisin Sauce Replace with a mix of soy sauce and honey if unavailable.
  • 2 tablespoons Rice Vinegar Can be substituted with apple cider vinegar.
  • 1 tablespoon Cornstarch Arrowroot starch can serve as a gluten-free alternative.
  • 1/2 cup Water No substitutes needed.
For the Power Bowls
  • 2 cups Cooked Grains (Farro, Rice, Quinoa) Use any preferred grain or cauliflower rice for a low-carb option.
  • 1 cup Frozen Shelled Edamame Substitute with chickpeas or black beans if desired.
  • 1 cup Shredded Red Cabbage Substitute with shredded carrots or kale.
  • 4 tablespoons Thinly Sliced Green Onion For garnish and added flavor.
Optional Toppings
  • 2 tablespoons Toasted Sesame Seeds Substitute with crushed nuts or sunflower seeds if desired.
  • 1 medium Avocado Easily replaced with another favorite topping.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • Medium saucepan
  • Small bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop one medium cauliflower into even-sized florets, toss with olive oil and salt.
  3. Spread the cauliflower on a baking sheet and roast for approximately 30 minutes, flipping after 20 minutes.
  4. In a saucepan, combine the tamari, brown sugar, garlic, hoisin sauce, and rice vinegar over medium heat and cook until sugar dissolves.
  5. Mix cornstarch with water to create a slurry, add to the sauce, bring to a gentle boil, then simmer until thickened.
  6. Coat the roasted cauliflower with half of the teriyaki sauce and return to the oven for an additional 10 minutes.
  7. Divide grains among bowls, add roasted cauliflower, edamame, shredded cabbage, and drizzle with remaining sauce.
  8. Garnish with green onions and optional toppings, serve warm.

Notes

Customize your toppings and grains to enhance the flavor and nutrients of your Teriyaki Cauliflower Power Bowls.