Go Back
Teriyaki Cauliflower Power Bowls

Savory Teriyaki Cauliflower Power Bowls You'll Love

These Teriyaki Cauliflower Power Bowls offer a delightful, healthy meal rich in flavor and nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head Cauliflower can swap with broccoli
  • 2 tablespoons Extra-Virgin Olive Oil or avocado oil
  • 1 teaspoon Kosher Salt use regular salt if preferred
For the Teriyaki Sauce
  • 1/2 cup Water
  • 2 tablespoons Cornstarch or arrowroot starch
  • 1/4 cup Lower-Sodium Tamari or Soy Sauce or coconut aminos for gluten-free
  • 1/4 cup Brown Sugar can replace with maple syrup
  • 2 cloves Minced Fresh Garlic or garlic powder
  • 2 tablespoons Hoisin Sauce or mix more soy sauce with sugar
  • 1 tablespoon Rice Vinegar or apple cider vinegar
For the Power Bowl Assembly
  • 2 cups Cooked Farro, Rice or Quinoa or your choice of cooked grains
  • 1 cup Frozen and Thawed Shelled Edamame or substitute with chickpeas
  • 1 cup Shredded Red Cabbage can use green cabbage or carrots
  • 2 tablespoons Thinly Sliced Green Onion or chives
Optional Toppings
  • 2 tablespoons Toasted Sesame Seeds add creamy avocado for richness

Equipment

  • baking sheet
  • parchment paper
  • mixing bowl
  • Saucepan
  • Small bowl
  • spatula

Method
 

Step-by-Step Instructions for Teriyaki Cauliflower Power Bowls
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets with olive oil and kosher salt to coat them evenly.
  3. Spread the florets on the prepared baking sheet and roast for 30 minutes, tossing halfway through.
  4. In a medium saucepan, combine water, tamari or soy sauce, brown sugar, garlic, hoisin sauce, and rice vinegar over medium heat.
  5. In a small bowl, whisk cornstarch with a few tablespoons of water to create a slurry, then add to the saucepan and bring to a boil.
  6. Once the sauce thickens, remove the cauliflower from the oven and coat with half the teriyaki sauce, then return to the oven for an additional 10 minutes.
  7. Assemble your bowls with cooked grains, roasted cauliflower, edamame, and shredded cabbage.
  8. Drizzle the remaining teriyaki sauce over the assembled bowls and garnish with green onions and optional toppings.

Notes

Feel free to customize the bowls with your choice of grains or additional toppings.