veggie bowl

Teriyaki Cauliflower Power Bowls are vegan and easily made gluten-free for a healthy, nutrient charged meal full of plant protein and fiber.

Teriyaki Cauliflower Power Bowls

cauliflower

Tbsp. olive oil

kosher salt

water

cornstarch

lower-sodium tamari or soy sauce

Tbsp. brown sugar

garlic

Tbsp. Hoisin sauce

Tbsp. rice vinegar

cooked farro or brown rice

red cabbage

green onion

Optional toppings: toasted sesame seeds (sliced avocado, lime juice, sliced Fresno chiles)

Preheat oven to 425°F.

Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.

Meanwhile, place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Set aside.

Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.

Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 7 to 10 minutes.

To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between each of four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.

A fresh and nutritious veggie bowl loaded with veggies, hummus, quinoa, and Greek yogurt

Hummus Quinoa Veggie Bowl

Cucumber (diced)

Cups Cherry Tomatoes (halved)

parsley (chopped)

Spring Onions (thinly sliced)

Red Onion (sliced)

Tbsp Greek Yogurt

Cups Cooked Quinoa

Tbsp Olive Oil

Tbsp Red Wine Vinegar

Sea salt and black pepper,

15 oz Chickpeas (can, rinsed and drained)

Garlic Cloves

Water

Tbsp Lemon

Tbsp Tahini (optional)

½ Tsp Ground Cumin

½ Tsp Smoked Paprika (plus more to sprinkle)

Place all hummus ingredients into a food processor and pulse until smooth.

To assemble the bowls divide the cooked quinoa among 4 bowls, then add cucumbers, tomatoes, onions, a spoonful of yogurt and a dollop of hummus.

Sprinkle with smoked paprika, sea salt freshly ground black pepper and add a drizzle of olive oil and vinegar. Enjoy!

Cauliflower Rice Veggie Bowls with Instant Pot Black Beans, perfectly roasted sweet potatoes and all the guacamole on top! It&#x27;s the perfect lunch or dinner.

Cauliflower Rice Veggie Bowls (with Instant Pot Black Beans)

red onion (finely diced)

garlic (roughly chopped)

olive oil

bay leaf

oregano

cumin

paprika

dry black beans

salt

potatoes

kosher salt and black pepper

cauliflower florets

dinosaur kale (thinly sliced)

recipe Homemade Guacamole

Turn the instant pot to saute. Add the oil, red onion and garlic and saute for 3-4 minutes. Add the spices and peppers and stir to combine. Add the dry beans, salt, and water in the bowl of the Instant Pot and give it a stir.  Cover with the lid, and be sure to turn the vent at the top to the "sealed" position. Set the Instant Pot to cook for 45 minutes on the Chili setting. When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid. Drain the beans from most of their liquid and store them in an airtight container the fridge or freezer until ready to use.

For the Black Beans

While the beans are cooking, dice the sweet potatoes and transfer to a baking sheet. Drizzle with olive oil, salt and pepper and roast in a 425 degree oven for 25-30 minutes until golden brown. Remove and set aside.

For the sweet potatoes

Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches and don’t over process or it will get mushy. In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted. Add the cauliflower and saute, until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice to help remove any bitterness from the raw cauliflower.

For the Cauliflower rice

Portion the Cauliflower rice into 4 serving bowls. Add a spoonful of the beans to each bowl and a spoonful of the roasted sweet potatoes. Top with plenty of guacamole and serve.

Assembly

California Veggie Burger is made into a burrito bowl that is easy to prep and super  satisfying! Vegan-friendly.

California Veggie Burger Burrito Bowl

Dr. Praeger’s California Veggie Burger

salad greens

brown rice

black beans

½ sweet potato, diced

avocado

pico de gallo

2-3 Tbs. favorite dressing

Preheat oven to 450ºF and line a baking sheet with parchment paper. Place sweet potatoes on baking sheet and drizzle with olive oil; use hands to fully coat. Place the Dr. Praeger’s California Veggie Burger next to the sweet potatoes and bake for 10 minutes. Stir the potatoes, carefully flip the burger, and cook 5 minutes more.

Assemble the burrito bowls: arrange leafy greens, rice, cooked sweet potatoes, black beans, sliced avocado and pico de gallo in a large bowl. Top with California Veggie Burger and drizzle on favorite dressing. Enjoy!

Curried cauliflower and sweet potato bowls with quinoa and cumin-spiced yogurt. A hearty, produce-packed bowl with anti-inflammatory spices that&#39;s perfect for weekday lunches.

Curried Cauliflower and Sweet Potato Bowls with Cumin Yogurt

cauliflower,

potato,

Tbsp. extra-virgin olive oil, divided

curry powder

garlic powder

kosher salt, divided

cracked black pepper

red quinoa, uncooked

water or vegetable broth

kale ((optional))

Tbsp. finely chopped fresh parsley

lemon zest, lemon juice

Tbsp. pepitas ((I use roasted and salted))

plain full-fat Greek yogurt

Tbsp. tahini

lemon juice

black pepper

Preheat oven to 425ºF.Combine cauliflower and sweet potatoes in a large bowl. Toss with 3 Tbsp. olive oil, curry powder, paprika, garlic powder, 1/2 tsp. salt and black pepper. Arrange on a large rimmed baking sheet and roast for 35 to 40 minutes, tossing once halfway through, until tender.

Meanwhile, bring quinoa, 2 cups of water or vegetable broth, and 1/4 tsp. salt to a boil in a medium saucepan. Reduce heat and gently simmer, covered, until the quinoa is tender, about 15 minutes. Stir in kale, if using, and keep covered until ready to use. (The heat of the quinoa will wilt greens.)

Prepare Cumin Yogurt: In a small bowl, combine yogurt, tahini, 1 Tbsp. lemon juice, cumin, salt, and pepper; stir to combine. Whisk in 1 Tbsp. water.In a separate small bowl, combine parsley, lemon zest and 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Set aside.

Divide quinoa evenly between 4 bowls. Top with roasted cauliflower and sweet potatoes and a drizzle of the parsley oil. Add a dollop of cumin yogurt and 1 Tbsp. pepitas per bowl. Serve.

Prep these simple components ahead of time to pack this healthy veggie bowl for lunch, or make it for an easy weeknight dinner!

Macro Veggie Bowl

watermelon radish radishes

lemon

sprouted mung beans or cooked lentils

carrots (steamed)

broccoli

kale leaves (chopped)

brown rice or quinoa

sesame seeds or hemp seeds

microgreens (optional)

Sea salt and black pepper

tahini

garlic clove,

turmeric

sea salt and black pepper

Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside.

Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.

Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.

In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute.

Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

I made this because your pictures always look so pretty and it was so good! I shouldn’t be surprised, I’ve yet to try one of your recipes I haven’t loved. I was honestly a bit worried how it would turn out since I’m not the biggest turmeric fan, but the dressing made it have a much warmer and more “comfort food” taste than I’d expected! I wish I had more leftovers, it was a great fall dish to make you feel all warm and cozy, while being much healthier than typical comfort food!

I loved this recipe, and was happy and surprised that my meat-loving husband loved it, as well. I did pile on the kimchi (my fermented veggie of choice), but still thought the sauce was delicious (albeit light) on its own. I saved a lot of time by piling the steaming veggies on top of each other depending on how long they needed to cook (carrots first, then broccoli with 5 minutes remaining, kale the last minute). I made a big batch for lunch throughout the week. Definitely a keeper

We made this last night and it wasn't hard, but man did it take a long time, even with two people cooking. 

Wonderful flavor, but I think it needed our addition of tzatziki sauce.

Yay! This is absolutely one of my favorite recipes to make. It's so vibrant and lovely, too. Thank you for putting it back up! 
I tell everyone I know to make your recipes. They've made me LOVE flavorful, healthy food, and love cooking. 
You're a master Jeanine!

This vegan and gluten-free stir fry is packed with colorful veggies and sweet potato noodles, making for a healthy and flavorful meal.

Sweet Potato Stir-Fry Recipe by Tasty

sweet potato

salt, divided

green bell pepper,

red bell pepper,

½ cup onion, diced

½ teaspoon garlic, minced

chili powder

pepper

corn

dollop greek yogurt

cilantro

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, then reduce the heat to medium-low. Season with half of the salt. Sauté for 3-5 minutes, until golden brown.

Add the green and red bell peppers and sauté for about 1 minute, then add the onion. Cook until translucent, then add the garlic, cumin, chili powder, oregano, pepper, and remaining salt. Toss to coat the vegetables with the spices.

Add the corn and black beans and continue cooking until heated through. Remove the skillet from the heat.

Serve with brown rice or quinoa, garnished with a dollop of Greek yogurt and a sprinkle of chopped cilantro.

https://vid.tasty.co/output/13168/mp4_640x640/1477590437

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Top 7 veggie bowl recipes from across the web

The most viewed veggie bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Cauliflower Power Bowls

Hummus Quinoa Veggie Bowl

Cauliflower Rice Veggie Bowls (with...

California Veggie Burger Burrito Bo...

Curried Cauliflower and Sweet Potat...

Macro Veggie Bowl

Sweet Potato Stir-Fry Recipe by Tas...

The most viewed veggie bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine