Sweet and Spicy Asian Cauliflower Rice Bowls
Sweet and Spicy Asian Cauliflower Rice Bowls
Serves 4 | Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
Ingredients:
Cauliflower:
- 1/4 cup (80 g) apricot preserves
- 2 Tbsp tamari
- 2 Tbsp sriracha (chili garlic hot sauce)
- 1 Tbsp maple syrup
- 1 Tbsp water
- 1 Tbsp toasted sesame oil
- 2 tsp apple cider vinegar
- 1 medium head cauliflower, trimmed and cut into bite-size florets (about 6–7 cups or 642–749 g)
Rice bowls:
- 2 Tbsp coconut oil
- 2 Tbsp minced fresh ginger
- 4 garlic cloves, minced
- 3 1/2 cups (350 g) trimmed green beans
- 1/4 cup (60 ml) water
- Pinch of salt, plus more to taste (if desired)
- 1 cup (118 g) frozen shelled edamame
- 3 cups (606 g) cooked brown rice, warm
- 1/4 cup (28 g) unsalted dry-roasted peanuts, roughly chopped
- 4 green onions, thinly sliced (white and light green parts only)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together apricot preserves, tamari, sriracha, maple syrup, water, sesame oil and vinegar. Add cauliflower and toss to evenly coat. On prepared baking sheet, spread cauliflower and roast for 30 minutes, turning once halfway through cooking time.
- While cauliflower is cooking: In a large skillet over medium heat, heat coconut oil until melted. Add ginger, garlic, green beans, water and a pinch of salt (optional); sauté for 5–6 minutes, stirring frequently. Add edamame and cook for 5 more minutes, stirring occasionally, or until green beans are crisp-tender and edamame is heated through. Add roasted cauliflower to skillet and stir until combined. Season to taste with additional salt, if necessary. Remove from heat.
- To serve, add 3/4 cup of warm cooked brown rice to each of 4 individual serving bowls. Divide cauliflower mixture evenly between each bowl. Top each bowl with peanuts and green onions. Enjoy immediately.
Notes:
Storage tip: Cauliflower mixture can be stored in an airtight container in the refrigerator for 5–7 days. Brown rice can be stored in an airtight container in the refrigerator for 5–7 days, or frozen for up to 3 months.Nutrition Information Per Serving:
Nutrition information per serving: 537 calories, 19.2 g total fat, 7.6 g saturated fat, 4.3 g polyunsaturated fat, 5.3 g monounsaturated fat, 0 mg cholesterol, 825 mg sodium, 833 mg potassium, 79.2 g total carbohydrates, 12.4 g fiber, 22.8 g sugar, 17 g protein, 10% calcium, 21% iron
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