Sweet Heat Vegan Cauli Bowls
with Cabbage-Carrot Rice & Pickled Cucumber
Sweet Heat Vegan Cauli Bowls
Roasted cauliflower brings sweet heat to these vibrant vegan bowls, served over cabbage-carrot rice with tangy pickled cucumber for a fresh, satisfying bite.
Ingredients
For 2 servings
- 1 unit Apricot Jam
- 3 ounce Carrots
- 10 ounce Cauliflower Florets
- 4 ounce Coleslaw Mix
- 1 tablespoon Cornstarch
- 1 clove Garlic
- 1 thumb Ginger
- 1 unit Mini Cucumber
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
- ½ cup White Rice
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories540
Protein9g
Carbs89g
Fat12g
Tags:
VeganCalorie SmartFiber Smart
⚠️Allergens:
🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For soy-free needs, replace the sweet soy glaze with a similar sweet-and-savory glaze made without soy, and use tamari only if soy is acceptable. For gluten-free eating, avoid wheat-based glaze options and choose a certified gluten-free sweet sauce; the rest of the bowl can stay as is.
What to serve with it
Serve with extra crisp cucumber salad or a light miso soup to keep the bowl fresh and balanced. A sprinkle of sesame seeds or chopped herbs adds crunch and a brighter finish without overpowering the sweet-heat flavors.
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