TERIYAKI CAULIFLOWER RICE BOWLS


Teriyaki cauliflower rice bowls, made with sweet and tender teriyaki-glazed sweet potatoes, stovetop cauliflower rice, fresh avocado, and edamame. A lovely Asian-inspired, vegan and gluten-free lunch bowl!

Servings 4 bowls

Ingredients
For the cauliflower rice:

  • 1 head of cauliflower leaves and tough stems removed, roughly chopped
  • 1 clove garlic minced
  • 1/2 inch ginger root peeled and minced or grated

For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):

  • 1 recipe cauliflower rice (ingredients above)
  • 1 recipe teriyaki sweet potatoes
  • 2 cups shelled cooked edamame (I used frozen & thawed)
  • 2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
  • 1 avocado sliced or cubed (see notes)
  • 3 green onions or scallions sliced
  • sesame seeds for garnish (optional)
  • extra teriyaki sauce for serving (optional)

Instructions
For full instructions kindly visit yupitsvegan.com.

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