Teriyaki Cauliflower Rice Bowls

• Produce

  • 1 Avocado
  • 2 cup Corn, cooked
  • 2 cup Edamame, cooked
  • 1 clove Garlic
  • 1/2 inch Ginger, root
  • 3 Green onions or scallions
  • 1 Recipe teriyaki sweet potatoes

• Condiments

  • 1 Teriyaki sauce

• Pasta & Grains

  • 1 Recipe cauliflower rice

• Baking & Spices

  • 1 Sesame seeds

• Other

  • 1 head Of cauliflower, leaves and tough stems removed, roughly chopped

Found on yupitsvegan.com

Description

Ingredients

• 1 head of cauliflower, leaves and tough stems removed, roughly chopped
• 1 clove garlic, minced
• ½ inch ginger root, minced
• 1 recipe cauliflower rice (above)
• 1 recipe teriyaki sweet potatoes
• 2 c. shelled cooked edamame (I used frozen, from Trader Joes)
• 2 c. cooked corn kernels (I used frozen fire-roasted corn, from Trader Joes)
• 1 avocado, sliced or cubed (see notes)
• 3 green onions or scallions, sliced
• sesame seeds, for garnish (optional)
• extra teriyaki sauce, for serving (optional)

Directions

• Make cauliflower rice according to these instructions, with one modification: saute the garlic and ginger in the oil first until soft, before adding the cauliflower.
• To a bowl, add about a quarter of the cauliflower rice (approximately 1 heaping cup), teriyaki sweet potatoes, ½ cup edamame, ½ cup corn, and a quarter of the avocado. Drizzle with additional teriyaki sauce if desired, and top with green onions and (optional) sesame seeds.