Roasted Cauliflower Rice Bowl with Miso and Veggies
Roasted Cauliflower Rice Bowl with Miso and Veggies is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 2. For $3.34 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 19g of protein, 22g of fat, and a total of 348 calories. A couple people made this recipe, and 11 would say it hit the spot. This recipe from Feasting at Home requires water, rice wine vinegar, mushrooms, and olive oil. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 95%, this dish is super. Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney, Glazed Salmon Miso Soup Rice Bowl, and Eat for Eight Bucks: Rice Bowl with Miso-Marinated Flank Steak are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
16 ounces riced cauliflower ( about 4 cups)
1 tablespoon miso
4 ounces mushrooms, quartered
Drizzle olive oil, generous pinch salt, granulated garlic ( or one clove minced)
¼ an onion, diced
1 teaspoon rice wine vinegar
¼ teaspoon salt
2 tablespoons sesame oil
1 teaspoon sesame seeds
8 ounces tofu or chicken, cubed
3 tablespoons hot water
2 medium zucchini, cubed ( or one small sweet potato or butternut)
Equipment:
whisk
bowl
oven
frying pan
Cooking instruction summary:
pre heat oven to 425FMake 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 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.
Step by step:
1. pre heat oven to 425FMake 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 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).
2. 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).
3. 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.
Nutrition Information:
covered percent of daily need
