Cauliflower Rice Bowl Recipe Recipe
Roasted Cauliflower Rice Bowl with Tofu and Veggies - a quick and healthy sheet-pan dinner with your choice of protein, tofu or chicken. Vegan, gluten-free!
How to Make the Best Cauliflower Rice Bowl Recipe
This cauliflower rice bowl is the perfect solution for a quick, healthy weeknight dinner that doesn’t sacrifice flavor. By swapping traditional rice for riced cauliflower, you get all the satisfaction of a hearty bowl with a fraction of the carbs. The miso sesame marinade adds an umami-rich depth that makes this dish absolutely crave-worthy.
What makes this recipe so versatile is the flexibility to use either tofu or chicken as your protein. The sheet-pan method keeps cleanup minimal while allowing everything to roast together beautifully. The high heat creates slightly caramelized edges on the vegetables and gives the tofu a satisfying golden exterior.
Top your bowl with creamy avocado, fresh scallions, and a drizzle of soy sauce and sriracha for a restaurant-quality meal made entirely at home. It’s vegan, gluten-free, and ready in under 45 minutes—making it ideal for busy weeknights when you want something nutritious without spending hours in the kitchen.
Cauliflower Rice Bowl Recipe
Roasted Cauliflower Rice Bowl with Tofu and Veggies - a quick and healthy sheet-pan dinner with your choice of protein, tofu or chicken. Vegan, gluten-free!
Ingredients
Cauliflower Rice Bowl
Miso Sesame Marinade
For Serving
Instructions
Prepare and Roast
- Preheat oven to 425°F.
- Make the marinade in a small bowl by whisking hot water with miso until smooth, then add the sesame oil, vinegar, salt, and sesame seeds.
- On an extra large, parchment-lined sheet pan (or two smaller pans), place the riced cauliflower piled no higher than ½ inch, then the veggies in sections along with the tofu (or chicken).
- Season the tofu (or chicken) with a little salt, then spoon the marinade over top, coating well. Spoon the remaining marinade over the veggies (not the cauliflower).
- Drizzle the cauliflower with olive oil and sprinkle with salt, pepper, and granulated garlic (or toss in a finely minced clove of garlic).
- Place in the oven for 20 minutes, giving the veggies and cauliflower a quick toss, then bake 10 more minutes or until desired doneness.
Serve
- Divide among two bowls.
- Scatter with scallions, avocado, and your favorite Asian spices or seeds. Drizzle with Braggs Liquid Aminos (or smoked shoyu soy sauce) and sriracha hot sauce.
Notes
- You can substitute the zucchini with sweet potato or butternut squash for a heartier bowl.
- For a crispier tofu, press the tofu before cubing to remove excess moisture.
- This recipe is easily scalable for meal prep—just use additional sheet pans.
