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Cauliflower ‘Rice’ Stir Fry Bowl |via veggiechick.com #vegan #glutenfree
30 min or less, Easy, Gluten Free, Lunch, Main Dishes, Under 400 calories, Vegan Recipes

Cauliflower ‘Rice’ Stir Fry Bowl

Colorful, crunchy and jam-packed with veggies, this Cauliflower ‘Rice’ Stir Fry Bowl is the perfect 20 minute dinner when you want something healthy and hearty. 

Cauliflower ‘Rice’ Stir Fry Bowl |via veggiechick.com #vegan #glutenfree

Ever have one of those meals that you make by accident and it ends up being super delicious, easy AND healthy? This is one of those meals. I recently did a “10 Day Shred”, which is basically a healthy vegan detox plan and I ended up buying a TON of veggies to compliment my new 10 day lifestyle. This stir fry bowl recipe was born out of throwing a bunch of things on the counter and being creative, which is probably my favorite part about cooking. And when it actually works out the first time around- success!

In a food processor, add the cauliflower, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice. And if you don’t have a food processor yet? Well go get one, trust me. =) Or…you can try and use a high powered blender but it might take a few batches to get it all done.

To make the sauce- in a small bowl, combine all sauce ingredients and stir with a whisk. Set aside.

In a large saucepan or wok, heat 2 teaspoons of sesame oil over medium heat. Add the broccoli and shredded carrots and cook for 4-5 minutes, stirring occasionally. Add the edamame and green onions and heat for 1-2 minutes, stirring occasionally, until heated through. Remove the veggies from the skillet and set aside. Add the cauliflower to the skillet and cook for 5 minutes, until cauliflower is soft. Remove from heat and add the veggies; stir. Stir in the sauce. Serve.

Cauliflower ‘Rice’ Stir Fry Bowl |via veggiechick.com #vegan #glutenfree

Cauliflower ‘Rice’ Stir Fry Bowl |via veggiechick.com #vegan #glutenfree

This recipe is so healthy and hearty, and filled with colorful vegetables containing so many amazing nutrients for your body. I hope you enjoy!

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Cauliflower ‘Rice’ Stir Fry Bowl (Vegan, Gluten Free)

Colorful, crunchy and jam-packed with veggies, this Cauliflower ‘Rice’ Stir Fry Bowl is the perfect 20 minute dinner when you want something healthy and hearty.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

  • 1 head cauliflower, broken into florets
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 2 cups broccoli, cut into small, bite size pieces
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1 cup shelled edamame

Sauce:

  • 1 teaspoon minced ginger (or 1/2 teaspoon dried ginger)
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce (or tamari if gluten free)
  • 1 tablespoon rice vinegar
  • 2 teaspoons unsalted organic natural peanut butter
  • 2 teaspoons maple syrup (or agave nectar)
  • 1/2 teaspoon Sriracha

Instructions

  1. In a food processor, add cauliflower, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice.
  2. To make the sauce- in a small bowl, combine all sauce ingredients and stir with a whisk.
  3. In a large saucepan or wok, heat 2 teaspoons of sesame oil over medium heat. Add the broccolini and shredded carrots and cook for 4-5 minutes, stirring occasionally. Add the edamame and green onions and heat for 1-2 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside. Add the cauliflower to the skillet and cook for 5 minutes, until cauliflower is soft. Remove from heat and add the veggies; stir. Stir in the sauce. Serve.
  4. This dish last for a couple days in the fridge.

Cauliflower Rice Stir Fry Nutrition

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • Hey Christin!
    This recipe looks delicious, need to try it this week since I could use ‘shredding’ a few pounds. 🙂
    I think it is serendipitous that I saw cauliflower ‘rice’ at Trader Joe’s this week. It is the first time I’ve heard of / seen this product and now I stumble on a recipe for it. I’ll need to go back & pick up a bag since my food processor is still in storage!

    Reply
    • Hey Kim 😉 I also bought the cauliflower rice at Trader Joe’s and it was good the first day, but spoiled VERY quickly! So I won’t be buying it again. If you have a food processor, it may be easier just to throw a head of cauliflower florets in and chop it up. It lasts much longer. Just a tip. Hope you like it, let me know! =)

      Reply

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