Teriyaki Cauliflower Rice Bowls

Straight from Yup! It's Vegan | Serves: 4 bowls | Time: About an hour

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 sweet potatoes:

2 medium #SweetPotatoes cut into small wedges or cubes

1/4 cup teriyaki sauce (6 tbsp coconut aminos, 2 tbsp agave, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp ginger)

2 tsp sriracha

For the teriyaki cauliflower rice bowls:

2 cups shelled cooked edamame (I skipped this ingredient)

2 cups cooked #corn kernels

1 #avocado sliced or cubed

3 green onions or scallions sliced

sesame seeds for garnish

extra teriyaki sauce for serving

Instructions

Cauliflower Rice

Add the cauliflower to a food processor and pulse about 15 to 20 times, or until the size of the cauliflower resembles large grains of rice. It's best to err on the side of larger, as the cauliflower will turn to mush if you over-blend. Remove any larger pieces and discard them or chop them up.

Warm the oil in a large skillet (preferably non-stick) over medium-high heat. S

aute the garlic and ginger in the oil first until soft, before adding the cauliflower. Add the pulsed cauliflower rice and cook, stirring occasionally, until the cauliflower rice "kernels" are crisp-tender.

Season with salt and pepper if desired, and serve with accompaniments of your choice. Leftovers keep well in the refrigerator.

Sweet Potatoes

Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.

Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.

Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.

Top with green onions and serve hot.

Rice Bowls

To 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, and a quarter of the avocado. Drizzle with additional teriyaki sauce if desired, and top with green onions and sesame seeds.

What I ate and drank today (1/18/2018):

Avocado corn flatbread from Pret

Banana

1 teriyaki bowl

96 oz of water

3 cups of decaf coffee

Vodka and diet ginger

Exercise:

About 3 miles

What I ate and drank today (1/17/2018):

Leftover lettuce wrap filling

Half peanut butter sandwich

Happy hour tapas (cheese, some potatoes)

3 cups of decaf coffee

96 oz of water

3 beers

1 glass red wine

Exercise:

About 4.5 miles of walking