Miso Roasted Vegetable & Cauliflower Rice Bowls
Cauliflower rice bowls with miso roasted vegetables, crispy chickpeas, and sautéed kale. These bowls are hearty and easy to make!
Servings: 4
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
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