Miso Roasted Vegetable & Cauliflower Rice Bowls

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

Calories 224kcal

Ingredients

for the veggies:

3 cups butternut squash , cubed
3 cups brussels sprouts , halved
1/2 red onion , sliced
1 (15 oz) can chickpeas, drained & rinsed
3 tablespoons toasted sesame oil
2 teaspoons miso paste (any variety)
1 teaspoon garlic powder
1/2 teaspoon ground ginger

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:

Tahini (thinned with water if needed)
Cilantro
Cracked pepper

Instructions

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.

Nutrition