Teriyaki Cauliflower Power Bowls

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 50 minutes

재료

1 medium head cauliflower, cut into florets

2 Tbsp. extra-virgin olive oil

1/2 tsp. kosher salt

1/2 cup water

1 Tbsp. cornstarch

1/4 cup lower-sodium tamari or soy sauce

2 Tbsp. brown sugar

1 Tbsp. minced fresh garlic

2 Tbsp. Hoisin sauce

2 Tbsp. rice vinegar

2 cups cooked farro, rice, or quinoa

1 cup frozen and thawed shelled edamame

2 cups shredded red cabbage

1/3 cup thinly sliced green onion

Optional toppings: toasted sesame seeds, avocado

방향

Preheat oven to 425°F.

Toss cauliflower florets with olive oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.

Meanwhile, place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Set aside.

Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.

Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 10 more minutes.

To prepare bowls, divide teriyaki cauliflower, grains, edamame, and red cabbage evenly between four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.

노트

Michelle: My dish looked nothing like the pic, but it was delicious!

Rachel: I also added peppers, arugula, and Thai basil just to use up some leftovers, and they were yummy with the sauce.

영양 정보

• 1회 제공량: 1 bowl
• 칼로리: 306 kcal
• 지방 전체: 12 g
• 포화 지방: 2 g
• 나트륨: 770 mg
• 탄수화물 전체: 38 g
• 식이섬유: 8 g
• 총 당류: 11 g
• 단백질: 14 g