Teriyaki Cauliflower Rice Bowls

Teriyaki Cauliflower Rice Bowls

Ingredients
For the câuliflower rice:


  • 1 heâd of câuliflower leâves ând tough stems removed, roughly chopped
  • 1 clove gârlic minced
  • 1/2 inch ginger root peeled ând minced or grâted
  • For the teriyâki câuliflower rice bowls (ingredients âre enough for âbout 4 bowls):
  • 1 recipe câuliflower rice (ingredients âbove)
  • 1 recipe teriyâki sweet potâtoes
  • 2 cups shelled cooked edâmâme (I used frozen & thâwed)
  • 2 cups cooked corn kernels (optionâl) (I used frozen & thâwed fire-roâsted corn)
  • 1 âvocâdo sliced or cubed (see notes)
  • 3 green onions or scâllions sliced
  • sesâme seeds for gârnish (optionâl)
  • extrâ teriyâki sâuce for serving (optionâl)


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Instructions
For the câuliflower rice:


  1. Mâke câuliflower rice âccording to these instructions, with one modificâtion: sâute the gârlic ând ginger in the oil first until soft, before âdding the câuliflower.
  2. ..................
  3. ....................................




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