Teriyaki Cauliflower Bowls
Teriyaki Cauliflower Bowls is a simple and flavorful meal loaded with fresh roasted vegetables, and a simple teriyaki sauce thickens when heated and served with quinoa, fresh green onions, and cilantro. It's a family-friendly meal!
Servings: 4
Calories: 310kcal
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 2 heads cauliflower cut into florets
- 2 carrots sliced
- 1 red pepper sliced
- 1 tablespoon olive oil
- ½ cup sliced green onions
- ½ cup roughly chopped cilantro
- 1 tablespoon sesame seeds
Teriyaki Sauce
- ¼ cup soy sauce or tamari
- 1 tablespoon maple syrup or agave syrup
- 2 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 400°F.
- Wash quinoa and add it to a medium saucepan with water. Bring to a boil. Reduce the heat to a simmer, and cook covered for 15 minutes or until all the water has been absorbed.
- While the quinoa is cooking, whisk together the soy sauce or tamari, rice vinegar, agave or maple syrup, grated ginger, minced garlic, and cornstarch.
- Place the cauliflower florets and sliced carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat. Roast in the oven for 15 minutes.
- Take the cauliflower and carrots out of the oven. Add the red peppers to the baking sheet. Drizzle the vegetables with the teriyaki sauce, and place the baking sheet back in the oven for 5 minutes.
- Assemble the Bowls: Add the quinoa to the bottom of 4 bowls. Top with the roasted teriyaki cauliflower, carrots, and red peppers.
- Top with sliced green onions, roughly chopped cilantro, and sesame seeds.
Notes
Tips for Making Teriyaki Cauliflower Bowls
-
- Use pre-cut cauliflower florets to save time.
-
- Add more vegetables for more flavors and textures. This recipe works with any vegetable.
-
- If you want more sauce, double the sauce recipe.
-
- When meal prepping, prepare the quinoa at the start of the week, chop the veggies, and whisk together the sauce. When you plan to enjoy the meal, you only need to roast the vegetables and toss them in the sauce.
-
- Warm a small saucepan over medium heat instead of heating the sauce in the oven if you want to drizzle the sauce on top of the bowls. Add the teriyaki sauce and warm until the sauce begins to thicken.
- Store in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheat in the oven, toaster oven, or air fryer to crisp it back up.
Nutrition
Calories: 310kcal | Carbohydrates: 50g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 930mg | Potassium: 1355mg | Fiber: 11g | Sugar: 9g | Vitamin A: 6293IU | Vitamin C: 182mg | Calcium: 134mg | Iron: 4mg