Miso Roasted Vegetables with Cauliflower Rice

Miso Roasted Vegetable & Cauliflower Rice Bowls

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 224 kcal


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:


  1. Preheat the oven to 400ºF.
  2. Place the vegetables and chickpeas on a baking sheet and set aside.
  3. 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.
  4. 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.
  5. Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro and finish with some fresh cracked pepper.
Nutrition Facts
Miso Roasted Vegetable & Cauliflower Rice Bowls
Amount Per Serving
Calories 224 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 182mg8%
Potassium 1133mg32%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 7g8%
Protein 7g14%
Vitamin A 11725IU235%
Vitamin C 156.6mg190%
Calcium 116mg12%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.