Go Back
–+ servings

Teriyaki Cauliflower Rice Veggie Bowls

Teriyaki cauliflower rice veggie bowls are made with tender teriyaki glazed sweet potatoes, cauliflower rice, fresh avocado, & edamame. A delicious Asian-inspired, vegan meal packed with nutritious ingredients & flavorful goodness.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 282 kcal

Ingredients
  

  • (2) 12 oz. steamable bags of riced cauliflower
  • 2 medium sweet potatoes or (2) 10 oz. frozen bags of diced sweet potatoes (thawed)
  • 12 oz. steamable bag of shelled edamame
  • 15 oz. no salt added canned corn
  • ¼ cup teriyaki sauce (low sodium/low sugar)
  • 1 avocado (sliced or cubed)
  • 1 clove garlic minced
  • ground ginger powder to taste
  • sliced green onions (optional)
  • sesame seeds for garnish (optional)
  • extra teriyaki sauce for serving (optional)
  • sriracha or other chili sauce (optional)

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Cut sweet potatoes into small ¼ inch cubes. *Or use thawed sweet potatoes from frozen bags
  • Toss the sweet potatoes with 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using sriracha, add the desired amount to the mixture. Transfer them to the baking sheet in a flat layer.
  • Bake sweet potatoes till they’re tender but not overdone, roughly 25-40 mins depending on cube size & oven. Stir them a couple times during baking.
  • While the sweet potatoes are baking, prepare fire-roasted corn. Heat olive oil in a skillet on high heat. Add drained corn & spread evenly.
  • Sprinkle with any seasonings you’d like. We added the minced garlic clove & ginger powder here. Stir to mix & continue to let the corn roast. Occasionally stir so that it doesn't burn, approx. 10 mins.
  • As corn is roasting, prepare the edamame & riced cauliflower according to package.
  • Slice avocado in half lengthwise, remove & discard pit, slice flesh to desired size/shape.
  • In a bowl, add about a quarter of the cauliflower rice (approximately 1 heaping cup), teriyaki sweet potatoes, 1/2 cup edamame, 1/2 cup corn, & a quarter of the avocado. Drizzle with additional teriyaki sauce if desired.
  • Top with optional green onions & sesame seeds. Enjoy!

Nutrition

Calories: 282kcalCarbohydrates: 22gProtein: 16gFat: 12gSaturated Fat: 1gSodium: 285mgPotassium: 374mgFiber: 9gSugar: 10gCalcium: 160mg
Did you like this recipe?Mention @emBODYment360 on Instagram!