Go Back Email Link
+ servings
Miso Roasted Vegetables with Cauliflower Rice

Miso Roasted Vegetable & Cauliflower Rice Bowls

The ultimate cauliflower rice bowls using miso roasted vegetables, crispy chickpeas and sauteed kale. These bowls are hearty, nourishing and easy to make!
Course Entree
Cuisine American
Keyword buddha bowl, cauliflower rice, miso, roasted vegetables, vegan bowl, vegetable bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 224kcal


for the veggies:

for the cauliflower rice:

  • 1 package Cascadian Farm riced cauliflower
  • 2 teaspoons rice wine vinegar
  • 1/4 cup cilantro , chopped
  • Salt & pepper to taste

for serving:


  • Preheat the oven to 400ºF.
  • Place the vegetables and chickpeas on a baking sheet and set aside.
  • Make the marinade by whisking together the oil, miso and spices. Spoon the marinade onto the veggies and chickpeas (it will be thick so spread it out), then use your hands to coat everything. Bake for 25 - 30 minutes, flipping halfway through.
  • While the vegetables are cooking, make the rice. Add the frozen cauliflower into a pan. Turn on medium heat, cover and let cook for 8 - 9 minutes. Once cooked, stir in the rest of the ingredients.
  • Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro and finish with some fresh cracked pepper.


Calories: 224kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 1133mg | Fiber: 8g | Sugar: 7g | Vitamin A: 11725IU | Vitamin C: 156.6mg | Calcium: 116mg | Iron: 2.4mg