Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1 cup cooked quinoa
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 cup snap peas, trimmed
- 1 red bell pepper, sliced
- 1 avocado, sliced
- Sesame seeds for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil and half of the teriyaki sauce until evenly coated. Spread them out on the prepared baking sheet.
- Step 3: Roast the cauliflower in the preheated oven for about 20-25 minutes, or until golden brown and tender, flipping halfway through.
- Step 4: While the cauliflower is roasting, steam the snap peas and sauté the sliced red bell pepper in a pan over medium heat until slightly tender.
- Step 5: To assemble the power bowls, divide the cooked quinoa among bowls, top with roasted cauliflower, sautéed bell pepper, steamed snap peas, and slices of avocado. Drizzle with remaining teriyaki sauce and sprinkle sesame seeds on top before serving.
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to three days.
- To reheat your Teriyaki Cauliflower Power Bowls, simply microwave for 1-2 minutes or until heated through, adding a splash of water to keep the quinoa moist if needed.
- For a delightful crunch and additional flavor, consider adding toasted nuts or seeds alongside the sesame seeds as a topping when serving.
- When roasting the cauliflower, make sure to spread the florets out evenly on the baking sheet to ensure they caramelize beautifully without steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 10g