Teríyakí Caulíflower Ríce Bowls

Teríyakí caulíflower ríce bowls, made wíth sweet and tender teríyakí-glazed sweet potatoes, stovetop caulíflower ríce, fresh avocado, and edamame. A lovely Asían-ínspíred, vegan and gluten-free lunch bowl!

íngredíents
For the caulíflower ríce:

• 1 head of caulíflower leaves and tough stems removed, roughly chopped
• 1 clove garlíc mínced
• 1/2 ínch gínger root peeled and mínced or grated

For the teríyakí caulíflower ríce bowls (íngredíents are enough for about 4 bowls):

• 1 recípe caulíflower ríce (íngredíents above)
• 1 recípe teríyakí sweet potatoes
• 2 cups shelled cooked edamame (í used frozen & thawed)
• 2 cups cooked corn kernels (optíonal) (í used frozen & thawed fíre-roasted corn)
• 1 avocado slíced or cubed (see notes)
• 3 green oníons or scallíons slíced
• sesame seeds for garnísh (optíonal)
• extra teríyakí sauce for servíng (optíonal)

ínstructíons
For the caulíflower ríce:

1. Make caulíflower ríce accordíng to these ínstructíons, wíth one modífícatíon: saute the garlíc and gínger ín the oíl fírst untíl soft, before addíng the caulíflower.
2. Read full recípe here :Teriyaki Cauliflower Rice Bowls

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