Teriyaki Cauliflower Power Bowls

A golden-brown caramelized chunk of cauliflower fresh from the oven fills the kitchen with an unmistakable aroma, signaling that dinner is about to be delightful. This recipe for Teriyaki Cauliflower Power Bowls brings together crispy cauliflower, wholesome grains, and vibrant vegetables in a delicious harmony. In just under an hour, you can create a nutritious and satisfying meal that works beautifully for lunch, dinner, or meal prep.

These power bowls are perfect for health-conscious eaters and busy individuals looking for a quick, flavorful option. They’re great for meal prepping, as everything can be made ahead and stored in the fridge for easy assembly later.

Why You’ll Love This Recipe

• Tender cauliflower contrasts beautifully with crunchy red cabbage.
• Sticky teriyaki sauce amps up the flavor in every bite.
• Cooked grains provide a hearty base for a filling meal.
• Quick to prepare, making weeknight dinners a breeze.

What You’ll Need

Gather these ingredients to make your power bowls:

For the Cauliflower

• 1 medium head cauliflower, cut into florets
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. kosher salt

For the Teriyaki Sauce

• 1/2 cup water
• 1 tbsp. cornstarch
• 1/4 cup lower-sodium tamari or soy sauce
• 2 tbsp. brown sugar
• 1 tbsp. minced fresh garlic
• 2 tbsp. Hoisin sauce
• 2 tbsp. rice vinegar

For the Bowls

• 2 cups cooked farro, rice, or quinoa
• 1 cup frozen and thawed shelled edamame
• 2 cups shredded red cabbage
• 1/3 cup thinly sliced green onion
• Optional toppings: toasted sesame seeds, avocado

Substitution note:* Use soy sauce instead of tamari if needed.

Substitutions & Swaps

• Quinoa can replace farro or rice.
• Use maple syrup instead of brown sugar.
• Green peas can substitute for edamame.
• Any cabbage variety works in place of red cabbage.

How to Make It

Follow these simple steps to create your flavorful bowls.

Preheat the Oven

Preheat your oven to 425°F. Ensuring proper temperature helps achieve the desired caramelization on the cauliflower.

Toss and Bake Cauliflower

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

Whisk Water and Cornstarch

Place 1/2 cup water and cornstarch in a small bowl and whisk to combine. This mixture will help thicken your teriyaki sauce.

Heat Sauce Ingredients

Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until the sugar dissolves, about 1 to 2 minutes, stirring often.

Add and Simmer

Add the cornstarch mixture to the saucepan and bring the sauce to a boil, whisking often to avoid scorching on the bottom. Reduce to medium-low and simmer until the sauce thickens, about 2 to 3 minutes. Remove from heat.

Glaze Cauliflower

Remove the cauliflower from the oven and brush with half of the teriyaki sauce. Place back in the oven and bake until caramelized, about 10 more minutes.

Assemble Bowls

To prepare bowls, divide teriyaki cauliflower, cooked grains, edamame, and red cabbage evenly among four bowls. Spoon the remaining teriyaki sauce over the bowls and top with sliced green onion.

Add Toppings

Add any additional garnishes of choice such as toasted sesame seeds or avocado, if desired.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture may change when thawed.
Reheat: Microwave for 1-2 minutes until warmed through.

Tips for Best Results

• Roast the cauliflower until it’s deeply caramelized for maximum flavor.
• Adjust the sweetness of the sauce by varying brown sugar to taste.
• Use fresh garlic for better flavor intensity.
• Allow the teriyaki sauce to cool slightly for easier application on the cauliflower.

Serving Suggestions

• Serve as a filling dinner alongside grilled protein.
• Perfect for meal prep lunches for the week.
• Great for gatherings, offering a vegetarian option.